Carrot Rice Casserole Recipes

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CHEESY CARROT AND RICE CASSEROLE



Cheesy Carrot and Rice Casserole image

Make and share this Cheesy Carrot and Rice Casserole recipe from Food.com.

Provided by Montana-GemBob

Categories     Rice

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 1/2 cups mashed cooked carrots
1 1/2 cups cooked white rice
1/4 cup minced onion
1 1/2 cups shredded cheddar cheese
1 egg
1/2 teaspoon salt
pepper (to taste)
3 tablespoons butter

Steps:

  • Beat the egg.
  • Mix egg with carrots, rice, onion, salt and pepper.
  • Mix in 1 cup of chedder cheese with other ingredients.
  • Pour into a greased casserole dish.
  • Dot the top with the butter.
  • Bake in a 375 degree oven for 35 minutes.
  • Remove from oven and sprinkle the rest of the cheese over the top and cover with foil long enough for cheese to melt.
  • Prep time includes cookin rice and carrots.

Nutrition Facts : Calories 503.1, Fat 32.2, SaturatedFat 19.8, Cholesterol 160.3, Sodium 881.9, Carbohydrate 34.1, Fiber 2, Sugar 3.5, Protein 19.1

CARROT RICE CASSEROLE



Carrot Rice Casserole image

A suprisingly flavorful dish that is quick and easy to prepare. Is well accompanyied by a salad. My mother found this recipe in the news paper, thought it sounded good and sent it to me. I was hesitant but ultimately amazed at how good it is!

Provided by The Esquire

Categories     One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 lb carrot, grated
1 onion, chopped fine
1 1/3 cups mozzarella cheese, shredded
2 cups cooked rice
2 eggs, beaten

Steps:

  • Melt butter.
  • Add grated carrots and onions; saute for 3-4 minutes.
  • Stir in cheese, cooked rice and eggs.
  • Pour the mixture into a greased 11x13 baking dish.
  • Bake @ 350 for 20 minutes.

Nutrition Facts : Calories 572.8, Fat 30.4, SaturatedFat 17.4, Cholesterol 221, Sodium 573.5, Carbohydrate 55, Fiber 5.1, Sugar 9.2, Protein 20.1

CARROT RICE



Carrot Rice image

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

Provided by Anonymous

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 10

1 cup basmati rice
2 cups water
¼ cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
¾ cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Steps:

  • Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
  • While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.1 g, Fat 4.8 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 34.3 mg, Sugar 1.7 g

FINNISH CARROT CASSEROLE



Finnish Carrot Casserole image

The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's "Vegetable Cooking of All Nations". It looks like it would go nicely with roasted meats. Posted for ZWT3.

Provided by Acerast

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup rice, cooked
2 cups milk
5 medium carrots, peeled and shredded
1 teaspoon salt
1 tablespoon dark brown sugar
2 eggs
3 tablespoons butter, melted
1/3 cup fine breadcrumbs or 1/3 cup cracker crumb

Steps:

  • Preheat the oven to 375°F.
  • In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
  • Butter a 1-1/2 quart casserole.
  • Pour the carrot mixture into the casserole.
  • Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
  • Bake for 40 minutes or until the top is lightly brown.

Nutrition Facts : Calories 297.6, Fat 11, SaturatedFat 6.2, Cholesterol 97.2, Sodium 571.8, Carbohydrate 41.1, Fiber 2.1, Sugar 5, Protein 8.2

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