Cheesy Carrot and Rice Casserole
Warm, comforting, and irresistibly cheesy, this Cheesy Carrot and Rice Casserole is the ultimate side dish or vegetarian-friendly main course for cozy family dinners. Featuring tender long-grain white rice cooked in rich broth, sweet shredded carrots, and a medley of sharp cheddar and Parmesan cheeses, this casserole boasts layers of irresistible flavor. Sautéed onions and garlic add savory depth, while a golden breadcrumb topping delivers a satisfying crunch. With a creamy mixture of whole milk and fresh parsley tying it all together, this dish is baked to bubbling perfection in just under an hour. Whether you're looking to elevate weeknight meals or impress at holiday gatherings, this dish is sure to become a household favorite. Perfectly seasoned and versatile, it pairs beautifully with roasted meats, fresh salads, or as a standalone star.
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Recipe Information
Ingredients
- 3 large carrots
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 medium yellow onion
- 2 large garlic cloves
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 cup whole milk
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and shred the carrots using a box grater or food processor and set them aside.
Rinse the rice under cold water until the water runs clear, and then add it to a medium saucepan along with the broth and 1/2 teaspoon of salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
While the rice cooks, finely dice the onion and mince the garlic cloves. Heat the butter in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and shredded carrots, cooking for another 5 minutes until the carrots are tender.
In a large mixing bowl, combine the cooked rice, sautéed vegetable mixture, 1 cup of shredded cheddar cheese, Parmesan cheese, milk, remaining salt, pepper, and parsley. Mix until everything is evenly distributed.
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
In a small bowl, combine the breadcrumbs with olive oil. Sprinkle this mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 25 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 7097 mg | 309% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 31.8 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2153 mg | 166% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1500 mg | 32% | |
*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.
