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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