Easy One Bowl Carrot Corn And Rice Bake Recipes

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a large bowl, combine all ingredients; mix well to combine.
• Transfer to prepared baking dish.
• Bake uncovered for 35-45 minutes.

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter a 13 x 9-inch baking dish.
• In a bowl whisk together the soups with water, milk and melted butter until well combined.
• Add in all remaining ingredients including 1-1/2 cups shredded cheese, save the remaining cup to sprinkle on the top; mix to combine.
• Pour into greased baking dish.
• Bake uncovered for 40-45 minutes or until the rice is tender.
• Sprinkle 1 cup shredded cheese on top and return to oven for 2-3 minutes to melt the cheese.
• Delicious!

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.