Easy One-Bowl Carrot Corn and Rice Bake

Total Time
41mins
Prep 6 mins
Cook 35 mins

Prep time does not include shredding the carrots, please adjust all amounts to taste, you can add in more cheese if desired.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 2-quart baking dish.
  3. In a large bowl, combine all ingredients; mix well to combine.
  4. Transfer to prepared baking dish.
  5. Bake uncovered for 35-45 minutes.
Most Helpful

3 5

I agree that this is easy to make, but I found that the combination of flavors just didn't excite me. I found that the strongest flavor was the creamed corn, and the 1 1/2 cups of medium cheddar didn't do much to make it very creamy. There wasn't anything wrong with this casserole, so if you love the ingredients, it's probably worth a try.

3 5

Definitely simple to make, and I like it after I fiddled a couple of things a bit. The first time I made it, I had used some rather elderly carrots, and they came out tough and chewy; so I tried it again with better carrots, and the result was much better. (although the carrots were still pretty chewy--if you want them soft, probably steam them a little before mixing them into the casserole) I also found from the first time that I wanted more cheesy taste. I had used sharp cheddar rather than Velveeta, but I still upped the amount to 2 c. the second time. I also added 1/4 tsp. of dry mustard, a trick my mother taught me. You don't taste the mustard per se, but it zips up the taste of the cheese. I used milk rather than half-and-half, left out the onions (just don't like them) and definitely no extra salt. The biggest adjustment I had to make was in the cooking time. It was absolutely not done in 45 min. The first time, I used a 2 1/2-qt. pyrex dish; the second time I switched to a 9-in. square aluminum pan, hoping that spreading it out a bit would help it cook faster. Both times it took about 65 min. to get it done in the center.