Serves: 5
Total Calories: 450
1. Butter a deep 10-inch pie plate or a 1 1/2 -quart casserole dish. Prepare rice mix according to package directions using butter and water. Add carrot while adding water to mixture in skillet.
2. Meanwhile, in a medium bowl, beat eggs. Stir in ham, green onions and pepper. Stir in rice mixture, mixing well. Spoon into pie plate or casserole dish. Sprinkle with cheese and paprika. Cover and refrigerate up to 4 hours.
3. Bake, uncovered, in a preheated 350° oven for 40 minutes or until a knife inserted in center comes out clean.
Cut into wedges to serve.
Freezer Storage: Unbaked casserole without cheese and paprika can be frozen up to 2 weeks. Bake, covered, in a preheated 350° oven for 30 minutes. Sprinkle with cheese and paprika. Bake 30 minutes longer or until a knife inserted in center comes out clean.
This Calico Ham And Rice recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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