Sunshine Casserole Recipe

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I have used this recipe for years, mostly for big dinners or potlucks. I often get requests for the recipe; it's easy to make as well as delicious. Even people who don't like vegetables discover that this dish is pretty tasty! I love finding new recipes to try in cookbooks - this one's a real winner.

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Sunshine Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 6-8 Servings

10 35 45

Ingredients

2 cups finely shredded carrots
2 cups cooked rice
2 eggs, beaten
1-1/2 cups diced process American cheese
1 can (16-1/2 ounces) cream-style corn
1/4 cup milk
1 tablespoon butter, melted
1 tablespoon dried minced onion
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Combine all ingredients in a 2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until set. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 212 calories, 9 g fat (5 g saturated fat), 72 mg cholesterol, 610 mg sodium, 27 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Sunshine Casserole in Country Extra January 1994, p47

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Sunshine Casserole

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Reviewed on Mar. 09, 2013 by emi808vabch

I've been making this recipe since I received the mag.. many years ago now. I've given the recipe to so many people.. it's always a hit. Anyone who is not impressed didn't make it right. It's YUMMY!!!

Reviewed on Mar. 09, 2013 by emi808vabch

Reviewed on Apr. 21, 2011 by pkitty

Took the Sunshine Casserole tonight for my Bunko group and everyone loved this. I followed everything but used Velveeta instead of American cheese and a tad more salt. Loved it and will make again for sure.