Cheese Bake

Name: Cheese Bake
Yield: 6 servings
Ingredients: 2 cups (500 mL) cooked rice; 3 cups (750 mL) shredded carrots; 2 cups (500 mL) shredded Canadian Cheddar cheese; 1/2 cup (125 mL) Milk; 2 eggs beaten; 2 tbsp (30 mL) finely chopped onion; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) pepper; 1/2 cup (125 mL) sliced mushrooms; 6 thick tomato slices

This recipe is taken from the 1979 Milk Calendar. If you are pinching pennies with Christmas shopping in mind then this budget-stretching savoury cheese and rice dish will be welcome. Served with a crisp salad, it's a quick and easy meal-in-a-dish.

Prep: 15 min
Cooking: 1 h

Yields 6 servings

Ingredients

2 cups (500 mL) cooked rice
3 cups (750 mL) shredded carrots
2 cups (500 mL) shredded Canadian Cheddar cheese
1/2 cup (125 mL) Milk
2 eggs beaten
2 tbsp (30 mL) finely chopped onion
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) sliced mushrooms
6 thick tomato slices

READY FOR REWARDS?

Preparation

Combine rice, carrots, 1 1/2 cups (375 mL) cheese, milk, beaten eggs, onion, seasonings and mushrooms. Pour into a buttered 9-inch (23 cm) square baking dish. Top with tomato slices and sprinkle with remaining cheese.

Bake at 350 °F (180 °C) for 1 hour.