Carrot Rice Casserole Food

CARROT RICE

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.

SEVEN LAYER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

CHEESY CARROT AND RICE CASSEROLE

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.

CARROT RICE CASSEROLE

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.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

FINNISH CARROT CASSEROLE

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.

CHEESY CARROT CASSEROLE

Steps:

• In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

CARROT LENTIL CASSEROLE

Steps:

• In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

CARROT AND CHEESY RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients.
• Spoon into buttered 3 quart baking dish.
• Bake uncovered at 350 degrees for 40 minutes, or until set,.

VEGETABLE RICE CASSEROLE

Steps:

• Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

OVEN BROWN RICE WITH CARROTS AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 2-quart casserole dish with cooking spray.
• Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
• Pour mixture into prepared casserole dish.
• Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

CARROT APPLE CASSEROLE

Steps:

• Cook carrots in boiling water until barely tender.
• Do not overcook them because they are going into the oven.
• Drain and mix the carrots and apples in a baking dish that has been lightly buttered.
• Combine sugar, cornstarch and cinnamon, sprinkle over the carrot and apple mixture. Dot with the butter.
• Pour the orange juice over all and bake 350: for about an hour.
• This dish can be expanded very easily.