"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Golden Carrot Bake Recipe

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This recipe for Golden Carrot Bake, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jena Jenkins
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. carrots, shredded
1 1/2 c. water
2/3 c. uncooked brown rice
1/2 tsp. salt
1/4 tsp. pepper
2 c. Monterey Jack cheese
1 c. milk
2 eggs, beaten
1/4 c. onion, chopped
pinch of ground nutmeg

Directions:
Directions:
Heat oven to 350.

In a saucepan, combine carrots, water, rice, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.

Stir in 1 1/2 c. of cheese, milk, eggs, onion, and nutmeg. Stir to combine and pour into a 1 1/2-quart greased casserole dish. Bake uncovered at 350 for 1 hour.

Sprinkle remaining 1/2 c. cheese on top. Return to oven long enough to melt cheese, about 2 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour, 30 minutes
Personal Notes:
Personal Notes:
A cozy side dish or comforting main dish. A nice alternative to macaroni and cheese.

 

 

 

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