Cheesy Carrot Rice Casserole Food

VEGETABLE AND RICE CASSEROLE

Steps:

• Measure 3 cups of dry instant rice and cook according to package instructions, set aside
• Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
• Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
• Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
• Stir on medium heat until heated through, about 10 - 12 minutes
• Add cooked rice and parsley to skillet and stir to combine
• Transfer mixture to a 13 x 9 casserole dish
• Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
• Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown

CHEESY CARROT RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Combine the cooked rice, grated carrot, cheese, salad dressing, milk, egg, and onion in a bowl. Mix well. Season with the salt and black pepper, to taste. Transfer the carrot mixture to a 4-cup greased baking dish. Cover the dish and bake at 350 degrees F for 35 minutes. Remove the carrot casserole from the oven and let cool for 5 minutes, covered, before serving. Sprinkle with the parsley just before serving.

CHEESY CARROT CASSEROLE

Steps:

• Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

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 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 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,.

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.

CHEESY CARROT BROCCOLI CASSEROLE

Steps:

• In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.

POTLUCK CHEESY CARROT CASSEROLE

Steps:

• Cook carrots in salted water until tender. You should have 6 cups. Drain.
• Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
• Mix in flour, sailt, pepper and celery salt.
• Stir in mustard and milk until it boils and thickens.
• Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
• Melt second amount of butter in small saucepan. Stir in crumbs.
• Spread over all.
• Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
• Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
• Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers.
• Bake 40 minutes in preheated oven, until bubbly and golden brown.