Rice, Cheese, and Carrot Casserole

This recipe comes from the Woman's Day Encyclopedia of Cookery, 1966

Keep in mind, the same series has recipes for things like, "Tuna tapioca", so there's always that possibility that any recipe from the series can be...interesting. This one (thankfully) turned out decent, and the boys really liked it.


You Will Need:

1 cup uncooked rice
1 cup cooked carrots, cut in matchsticks
1 small onion, finely minced
6 tablespoons butter, divided
3 tablespoons AP flour
1 teaspoon salt
Pepper to taste
1/2 teaspoon powdered mustard
1 teaspoon Worcestershire sauce
2 cups whole milk
1/2 pound sharp cheddar cheese-half diced small, half sliced
3 tablespoons fine, dry breadcrumbs

Cook the rice, and let cool slightly. Preheat oven to 400 degrees F.

In a large pot, melt 4 tablespoons of the butter, and over medium low heat, cook the onions for 5 minutes. Stir in the flour and seasonings. Mix well for a few minutes, then slowly whisk in the milk. Keep stirring until the mixture thickens, and comes to a boil. Remove from heat, stir in the diced cheese, and mix until melted.

In a shallow 1 1/2 quart baking dish, place half of the rice. To with the carrots, then cover with a layer of sliced cheese. Pour on half the sauce. Place the rest of the rice on next, then the remaining cheese slices, then the remaining sauce. Top with breadcrumbs, and dot with remaining butter. Bake 20-30 minutes or until bubbly, and browned on top. let stand a few minutes before cutting and serving.