Rice and Carrots en Casserole

Name: Rice and Carrots en Casserole
Ingredients: 14 C. Shredded Raw Carrots; 1 C, grated American Cheese; 1 Tb. chopped Onion; 1 C. cooked Rice; l Egg, beaten; Salt and Pepper

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

805Calories

34 gProtein

77 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories805 kcal

Protein34 g

Carbohydrates77 g

Fiber2 g

Sugars1.3 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol130 mg

Sodium880 mg

Potassium211 mg

Calcium808 mg

Iron3.8 mg

Magnesium60 mg

Phosphorus612 mg

Zinc5.1 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0.2 mcg

Vitamin C0.3 mg

Vitamin A363 mcg

Vitamin E1 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.1 mg

Folate179 mcg

Choline46 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 39. The excerpt below is the record exactly as published.

RICE AND CARROTS EN CASSEROLE 14 C. Shredded Raw Carrots 1 C, grated American 1 Tb. chopped Onion Cheese 1 C. cooked Rice Salt and Pepper l Egg, beaten

Cook this with the app: pantry check, scaling, and the assistant.