Prep 10 mins
Cook 1 hr
This has always been a big hit with the kids in my family, when I was a kid myself, and as a mother now.
- 2 cups cooked rice
- 2 cups cheddar cheese, shredded
- 3 cups grated carrots
- 2 eggs, beaten
- 2⁄3 cup milk
- 1 tablespoon minced onion
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- Combine all ingredients, stirring well.
- Spoon into a greased 1 1/2-quart casserole.
- Bake at 350 degrees F for 1 hour or until set.
This is a very interesting dish! There is a good balance between rice, carrots, and cheese (no one ingredient dominates) creating a light flavorful dish. I think I might add an extra tablespoon of minced onion next time as I couldn't detect the onion in this dish. The color of the finished dish is really beautiful with the orange flecks throught the rice (more orange than golden in color). Note that this is not an overly cheesy dish as there is a nice balance with all the ingredients - not like cheesy in macaroni and cheese. Definitely not a dish for those that are not fond of carrots!
Without a doubt, this is a 5-star recipe. Both my picky eaters (husband and four-year-old daughter) loved this side dish and asked for seconds. I think it could easily be converted to a main dish by adding some left over chopped chicken or beef. Yummy.
This was a little bland for our taste - but looks fantastic - maybe I will try some more seasonings next time! Thank you!