Carrot Rice Casserole Recipes

CARROT RICE

Carrot Rice image

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

Provided by Anonymous

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup basmati rice
2 cups water
¼ cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
¾ cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Steps:

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.1 g, Fat 4.8 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 34.3 mg, Sugar 1.7 g

CHEESY CARROT CASSEROLE

Cheesy Carrot Casserole image

SINCE all our children are grown, I like to make simple dishes for my husband and me. I usually have cheese, carrots and rice on hand, so this is a very handy side dish to whip up at any time. The cashews add crunch and great flavor. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 cup cooked rice
1/2 cup shredded carrots
1/2 cup shredded Velveeta
1 large egg
2 tablespoons finely chopped salted cashews
1 teaspoon dried parsley flakes

Steps:

In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 305 calories, Fat 15g fat (6g saturated fat), Cholesterol 124mg cholesterol, Sodium 442mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

CARROT RICE CASSEROLE

Carrot Rice Casserole image

A suprisingly flavorful dish that is quick and easy to prepare. Is well accompanyied by a salad. My mother found this recipe in the news paper, thought it sounded good and sent it to me. I was hesitant but ultimately amazed at how good it is!

Provided by The Esquire

Categories One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
1 lb carrot, grated
1 onion, chopped fine
1 1/3 cups mozzarella cheese, shredded
2 cups cooked rice
2 eggs, beaten

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.

Nutrition Facts : Calories 572.8, Fat 30.4, SaturatedFat 17.4, Cholesterol 221, Sodium 573.5, Carbohydrate 55, Fiber 5.1, Sugar 9.2, Protein 20.1

CHEESY CARROT AND RICE CASSEROLE

Cheesy Carrot and Rice Casserole image

Make and share this Cheesy Carrot and Rice Casserole recipe from Food.com.

Provided by Montana-GemBob

Categories Rice

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups mashed cooked carrots
1 1/2 cups cooked white rice
1/4 cup minced onion
1 1/2 cups shredded cheddar cheese
1 egg
1/2 teaspoon salt
pepper (to taste)
3 tablespoons butter

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.

Nutrition Facts : Calories 503.1, Fat 32.2, SaturatedFat 19.8, Cholesterol 160.3, Sodium 881.9, Carbohydrate 34.1, Fiber 2, Sugar 3.5, Protein 19.1

CARROT LENTIL CASSEROLE

Carrot Lentil Casserole image

"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 cup finely chopped carrots
3/4 cup dried lentils, rinsed
3/4 cup uncooked brown rice
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup chopped green pepper
1/2 teaspoon each dried thyme, basil and oregano
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon garlic powder
1 can (14-1/2 ounces) chicken or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

Nutrition Facts : Calories 239 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

CARROT LENTIL CASSEROLE

Carrot Lentil Casserole image

Very easy, healthy, frugal and most important, delicious! This recipe comes from "Everyday Light Meals" from Taste of Home. It is also good topped with a dollop of sour cream and some salsa.

Provided by TexasToast R

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 cup finely chopped carrot
3/4 cup dried lentils, rinsed
3/4 cup uncooked brown rice
3/4 cup shredded cheddar cheese
1/2 cup chopped green pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon garlic powder
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

In a 3 quart baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes.
Cover tightly with foil and bake at 350°F for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

Nutrition Facts : Calories 273.8, Fat 6.3, SaturatedFat 3.3, Cholesterol 14.8, Sodium 432.9, Carbohydrate 40.6, Fiber 10.3, Sugar 5.2, Protein 14.3

FINNISH CARROT CASSEROLE

Finnish Carrot Casserole image

The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's "Vegetable Cooking of All Nations". It looks like it would go nicely with roasted meats. Posted for ZWT3.

Provided by Acerast

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup rice, cooked
2 cups milk
5 medium carrots, peeled and shredded
1 teaspoon salt
1 tablespoon dark brown sugar
2 eggs
3 tablespoons butter, melted
1/3 cup fine breadcrumbs or 1/3 cup cracker crumb

Steps:

Preheat the oven to 375°F.
In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
Butter a 1-1/2 quart casserole.
Pour the carrot mixture into the casserole.
Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
Bake for 40 minutes or until the top is lightly brown.

Nutrition Facts : Calories 297.6, Fat 11, SaturatedFat 6.2, Cholesterol 97.2, Sodium 571.8, Carbohydrate 41.1, Fiber 2.1, Sugar 5, Protein 8.2

RICE AND CHEESE CASSEROLE

Rice and Cheese Casserole image

Carrots and cheese create a great flavor combination in this easy-to-make side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup uncooked instant rice
1 loaf (8 oz. box) VELVEETA™ Original Cheese (2 cups)
2 cups packaged shredded carrots
4 medium green onions, chopped (1/4 cup)
2 eggs
1/4 cup milk
1/3 cup Progresso™ dry bread crumbs (any flavor)
1 tablespoon butter or margarine, melted

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.

Nutrition Facts : Fat 1, ServingSize 1 Serving

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