Carrot-Rice Casserole
| 3 | cups grated carrots | 3 | cups cooked brown rice |
| 1/2 | cup finely chopped onion | 1 | tablespoon minced fresh parsley |
| 1 | tablespoon minced fresh savory | 1/4 | teaspoon salt |
| 1-1/2 | cups evaporated skim milk | 1/2 | cup fat-free egg substitute |
| 3 | tablespoons grated nonfat or reduced-fat Parmesan cheese | | |
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Combine the carrots, rice, onions, herbs, and salt in a bowl, and stir to mix well. Add the milk and egg substitute, and stir to mix. Coat a 2-quart casserole dish with nonstick cooking spray, and spread the mixture evenly in a dish. Sprinkle cheese over the top. Bake at 350 degrees for 50 minutes to 1 hour, or until a sharp knife inserted in the center of the dish comes out clean. Remove dish from oven and let sit for 5 minutes before serving. Serves 8.
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