Carrot and Cheesy Rice Casserole
Creamy, comforting, and packed with wholesome flavors, this Carrot and Cheesy Rice Casserole is the ultimate one-dish wonder that’s perfect for busy weeknights or cozy family dinners. Featuring tender long-grain white rice cooked in savory broth, a velvety cheddar cheese sauce, and the natural sweetness of grated carrots, this casserole strikes the perfect balance of hearty and satisfying. Topped with golden, crispy panko breadcrumbs and a sprinkle of fresh parsley, this baked delight delivers texture and flavor in every bite. Ready in just about an hour, this vegetarian-friendly dish is not only easy to prepare but also a crowd-pleaser that pairs beautifully with a light green salad or roasted vegetables. Whether you're on the hunt for a comforting side dish or a filling main, this cheesy rice casserole is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium carrots
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel and grate the carrots, then set them aside. You should have approximately 2 cups of grated carrots.
In a medium saucepan over medium heat, bring the broth to a boil. Stir in the rice, reduce the heat to low, cover, and simmer until the rice is tender and the broth is absorbed (about 15 minutes). Remove from heat and set aside.
In a large skillet over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly whisk in the milk, continuing to stir until the mixture thickens (about 3-4 minutes).
Remove the skillet from heat and stir in the shredded cheddar cheese, grated parmesan, garlic powder, onion powder, salt, and black pepper. Stir until the cheese melts and the sauce is smooth.
Add the cooked rice and grated carrots to the cheese sauce. Mix thoroughly to combine.
Pour the mixture into the prepared baking dish and spread it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6920 mg | 301% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 33.6 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2663 mg | 205% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
