Carrot Rice Casserole
Elevate your dinner game with this hearty and comforting Carrot Rice Casserole, a vibrant twist on classic casserole dishes! Packed with the natural sweetness of grated carrots, aromatic garlic, and savory onions, this recipe combines tender long-grain white rice with a rich medley of chicken or vegetable broth, sharp cheddar cheese, and herbaceous thyme for an irresistible flavor profile. Topped with buttery panko breadcrumbs for a golden, crispy finish, this one-pan wonder is easy to prepare, budget-friendly, and perfect for family dinners, potlucks, or holiday gatherings. Ready in just over an hour and simple to customize with your favorite garnishes like fresh parsley, this carrot casserole is as visually stunning as it is delicious. Perfect for anyone searching for an easy casserole recipe with rice, cheesy comfort food ideas, or creative ways to use carrots!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cups, grated carrots
- 2 cloves, minced garlic
- 1.5 cups, uncooked long-grain white rice
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons, melted unsalted butter
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the grated carrots and minced garlic. Cook for an additional 3-4 minutes, stirring occasionally, until the carrots are tender.
Add the uncooked rice to the skillet and stir for 1-2 minutes to toast the rice lightly.
Pour in the chicken or vegetable broth, then season with salt, black pepper, and dried thyme. Stir to combine, and bring the mixture to a gentle simmer.
Transfer the rice mixture to the prepared casserole dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the casserole dish from the oven, uncover, and sprinkle shredded cheddar cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 6373 mg | 277% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.9 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1518 mg | 117% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1994 mg | 42% | |
*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.
