Golden Cheese And Rice Casserole – A Vintage Recipe Test

Posted on Jul 19 2017 - 4:48am by RetroRuth

The other day I asked Alex what she wanted for lunch. She said, “Rice, carrots and cheese.”

“Okay. Do you want them separately, or all together?”

“All together. A casserole, please. A big casserole.”

“I can do that.” I said. “I’m sure there is a mid-century recipe for that.”
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This is Golden Cheese And Rice!

5.0 from 1 reviews
Golden Cheese And Rice
 
Ingredients
  • 2 cups cooked rice
  • 3 cups shredded carrots
  • 2 cups grated cheese
  • 2 beaten eggs
  • 1½ teaspoons salt
  • ¼ teaspoon pepper (I added a bit more)
  • 2 Tablespoons minced onion
  • ½ cup milk
Instructions
  1. Combine ingredients. Reserve ½ cup cheese.
  2. Put into greased 1 qt casserole. Sprinkle remaining cheese on top. Bake at 350 for 35 to 40 minutes. (Mine took about an hour to cook)

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This recipe comes from my rather large collection of random newspaper clippings that I have kicking around. They kind of pop out of every drawer in our house, whenever you decide to look for something you come across a pile of these. Luckily, I needed a small screwdriver the week before to change some batteries in one of TJ’s toys, and I had to lift this recipe up to get to the screwdriver. So when Alex asked for a carrot casserole I knew exactly where it was.

And people say I’m not organized.

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Since I already had some leftover rice, this came together pretty easily.

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And it fit nicely into my little starburst dish!

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Here it is out of the oven, after I scooped a bit for the dish in the photo. I was a little concerned by the amount of liquid oozing around, though the casserole was very hot and seemed to have solidified nicely.

So, since I was concerned about the doneness, I gave it to my trusty guinea pig to try first.

I mean…husband. My beloved husband, Tom. Whom I love.

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“How is it?”

“Cheesy. Really, really cheesy.”

“Is it done?”

“It’s close. The carrots are a little crunchy.”

The Verdict: Cheese And Crunch

From The Tasting Notes –

This was actually pretty good, but the cooking time was not long enough. The carrots were still a bit on the crunchy side and it was liquidy, so make sure you press a spoon down in yours to check if all the liquid has been absorbed by the rice. That should be a good indicator if the carrots are done, too. I baked mine for  an extra 25 minutes, and that seemed to do the trick. So, this needs about an hour in the oven. Overall, it was a good, pretty standard casserole. The seasoning was okay and after it was cooked properly it had a good texture without being overly soft. It was a bit on the cheesy side, so if you would rather taste rice and carrots, ease back a bit on the cheese. But Alex and Tom both liked it and ate it up, even when it was leftovers!

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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12 Comments so far. Feel free to join this conversation.

  1. nightshade July 19, 2017 at 4:13 pm - Reply

    I wonder if you could add chicken

    • Amanda July 29, 2017 at 5:23 pm - Reply

      I was just thinking the same thing. I’m pretty sure it would somewhere in the fine/great category.

  2. Lassie July 19, 2017 at 5:01 pm - Reply

    Not crazy about carrots….I love anything really, really cheesy, though. …..somehow this reminds me of a scene from the old tv show ‘Maude’ when Maude visited Archie Bunker when he had the flu, and served him cheese with rice. “it’s light, but it binds”

    • Beth July 19, 2017 at 6:03 pm - Reply

      I love that episode. It’s cream of wheat with cheese. UGH!
      At 16:54 https://www.youtube.com/watch?v=pDPogNlHORE

      • sparkina August 12, 2017 at 4:02 am - Reply

        Actually, cream of wheat and cheese sounds kinds tasty, like cheese grits for Northerners 🙂

  3. Poppy July 19, 2017 at 5:20 pm - Reply

    I love cheese and rice, so that looks pretty awesome! I’ll bet it would be great with broccoli instead of or for part of the carrots.

    • Marty July 24, 2017 at 1:58 am - Reply

      I was thinking the same thing. Can’t go wrong with cheese and rice, though!

  4. Cathi July 19, 2017 at 9:34 pm - Reply

    Seems like a great springboard for lotsa stuff! I’m not egg friendly though, so I’d leave those out. Thanks for this fun website

  5. Kate from Iowa July 20, 2017 at 2:24 pm - Reply

    I just love the fact that your response to getting such a specific lunch request was “I’m sure I have a recipe for that!” How many people can say anything of the sort?

  6. Tash July 20, 2017 at 10:06 pm - Reply

    My stepson Loves it when I make Green Rice (basically this recipe except swap the carrots with broccoli and voila, yumminess in no time). Surprisingly my Honey loves the Green Rice too. As my stepson’s tastes are transitioning from processed, bagged, and boxed “foods” to fruits, veggies, and homemade foods, I think the Golden Cheese and Rice Casserole will be an instant winner with our rapidly growing preteen! Might even be able to get my Honey to try it ;p He’s a little more picky when it comes to veggies…. I’m sure the cheese and rice will win him over though =D I am SO looking forward to trying out this recipe! THANKS!!

  7. Diego Lopes July 26, 2017 at 4:50 pm - Reply

    Lovely recipe, it looks really delicious just from the pictures. I probably wouldn’t change the cheesy part, I like it cheesy x)

  8. Buffy871 July 27, 2017 at 5:16 am - Reply

    Just made this for dinner, and it is amazing! I didn’t have milk so I used half n half, and there was very little liquid. I added cayenne pepper, because I’m from Texas and it isn’t dinner without something hot in it.

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