Cheesy Carrot Rice Casserole Recipes

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.

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:

• Boil enough water to cover carrots.
• Pre-heat oven to 350°F.
• Peel and slice carrots into bite sized pieces.
• Boil carrots for 10 minutes. Drain.
• Place carrots in 9 x 13 casserole dish.
• Sprinkle brown sugar over carrots.
• Melt butter and Velveeta. Pour over carrots.
• Crumble Ritz crackers over casserole.
• Bake for 30-35 minutes.

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.

RICE AND CHEESE CASSEROLE

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches.
• Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
• Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

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 CARROT CASSEROLE

Steps:

• In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
• In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
• Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
• Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
• Bake, uncovered at 350 for 20-25 minutes.