Easy One-Bowl Carrot Corn and Rice Bake

Name: Easy One-Bowl Carrot Corn and Rice Bake
Prep time: 6 min
Cook time: 35 min
Total time: 41 min
Yield: 6 serving(s)
Ingredients: 2 cups finely shredded carrots; 2 cups cooked rice; 2 eggs, beaten; 1 1/2-2 cups diced Velveeta cheese (American cheese); 1/2 cup grated parmesan cheese; 1 (14 3/4 ounce) can cream-style corn; 1/4 cup milk or 1/4 cup half-and-half cream; 2 tablespoons butter, melted; 1 medium onion chopped onion; seasoning salt (to taste, or use white salt); black pepper (to taste)

Submitted by Kittencalrecipezazz

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

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photo by karen

Ready In:: 41mins
Ingredients:: 11
Serves:: 6

ingredients

2 cups finely shredded carrots
2 cups cooked rice
2 eggs, beaten
1 ¹⁄₂ - 2 cups diced Velveeta cheese (American cheese)
¹⁄₂ cup grated parmesan cheese
1 (14 3/4 ounce) can cream-style corn
¹⁄₄ cup milk or 1/4 cup half-and-half cream
2 tablespoons butter, melted
1 medium onion chopped onion
seasoning salt (to taste, or use white salt)
black pepper (to taste)

directions

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

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Reviews

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.

karen
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.

Jo Ann L