Carrot Rice Casserole Recipes

SEVEN LAYER CASSEROLE

Tasty and filling, this is a wonderful 'got everything in the house' recipe!! This recipe is very versatile. I have substituted many different ingredients like yams, corn and even cheese soup. It all comes out yummy!

Provided by ZAAVAN

Categories Meat and Poultry Recipes Pork

Time 55m

Yield 5

Number Of Ingredients 9

Seven Layer Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 63 g, Cholesterol 64.2 mg, Fat 38.4 g, Fiber 7.8 g, Protein 19.1 g, SaturatedFat 13.5 g, Sodium 1366 mg, Sugar 6.2 g

Ingredients

½ cup uncooked long-grain white rice
3 potatoes, sliced
1 onion, sliced into rings
2 carrots, cut into 1 inch pieces
1 (15 ounce) can green peas, with liquid
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can water
1 pound pork sausage, sliced and browned
salt and pepper to taste

OVEN BROWN RICE WITH CARROTS AND MUSHROOMS

This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra.

Provided by CATHYRAE

Categories Main Dish Recipes Casserole Recipes Rice

Time 1h15m

Yield 6

Number Of Ingredients 8

Oven Brown Rice with Carrots and Mushrooms image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spray a 2-quart casserole dish with cooking spray.
Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
Pour mixture into prepared casserole dish.
Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 29.7 g, Cholesterol 23.6 mg, Fat 10.4 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 512.6 mg, Sugar 2.7 g

Ingredients

cooking spray
1 (14 ounce) can beef broth
1 cup uncooked brown rice
1 cup finely diced carrots
½ cup milk
1 (4 ounce) can sliced mushrooms, drained
½ cup condensed cream of chicken soup
¼ cup butter

MOM'S CARROT CASSEROLE

Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 5

Mom's Carrot Casserole image

Steps:

Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 235 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 457mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.

Ingredients

2 pounds carrots, sliced
1/2 cup butter, divided
6 ounces process American cheese, cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)

CARROTS AND RICE

Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.

Provided by Gayle Frazier

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 8

Carrots and Rice image

Steps:

In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g

Ingredients

1 cup sliced carrots
3 tablespoons minced onion
4 ½ cups water
2 teaspoons salt
2 cups uncooked long grain white rice
½ cup white sugar
1 cup half-and-half cream
¾ cup butter

THE BEST CARROT CASSEROLE EVER !

Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!

Provided by Koechin Chef

Categories Very Low Carbs

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

The Best Carrot Casserole Ever ! image

Steps:

Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
Bake 30-35 minutes.

Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9

Ingredients

2 lbs carrots, sliced
1/2 cup butter, melted
1 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 tablespoon vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3 eggs, beaten
powdered sugar, for dusting top

CARROT CASSEROLE

Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 8

Carrot Casserole image

Steps:

Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.

Nutrition Facts :

Ingredients

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

CHEESY CARROT AND RICE CASSEROLE

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

Cheesy Carrot and Rice Casserole image

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

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