Carrot-Rice Casserole

Carrot-Rice Casserole (8 months+ due to dairy) 

3 cups grated carrots
3 cups cooked brown rice
1/2 cup finely chopped onion
1 tablespoon minced fresh parsley
1/4 teaspoon salt (no real need) – see our Salt in Baby Food article
1-1/2 cups evaporated skim milk (try plain yogurt instead.)
1/2 cup egg yolks
3 tablespoons grated nonfat or reduced-fat Parmesan cheese

Combine the carrots, rice, onions, herbs, and salt in a bowl, and stir to mix well. Add the milk
(or yogurt) and egg yolks, 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 approx. 8.


Submitted by Keri D.