Golden Cheese Bake

This is the kind of set-it-and-forget-it casserole that a slow cooker was made for. Converted rice, grated carrots, sharp processed cheese, beaten eggs, milk, and onion all get combined in a bowl, poured into a greased Crock-Pot, and left alone for hours. The cheese melts into the rice as it cooks, and the eggs bind everything into a firm, sliceable bake.

Three cups of grated carrots give this its golden color and a natural sweetness that plays well against the sharp cheese. Converted rice is the right choice here. It holds its shape during the long cook without turning to mush the way regular white rice would.

On low, you’ve got 7 to 9 hours of hands-free cooking. On high, 2½ to 3 hours. Either way, the result is a creamy, cheesy rice bake with a slightly set, almost custard-like texture from the eggs.

Kitchen Tips

• Use converted (parboiled) rice, not instant or regular. The parboiling process keeps the grains intact during the long slow cook.
• Grate the carrots on the fine side. Large shreds don’t cook through evenly in the slow cooker and can stay crunchy.
• Grease the Crock-Pot well. The cheese sticks hard to the bottom without it.
• Don’t lift the lid during cooking. Every peek adds 15 to 20 minutes of cook time.

Variations

• Add diced broccoli or chopped spinach for a green vegetable mixed in.
• Use sharp cheddar instead of processed cheese for a more natural flavor.
• Stir in diced ham or cooked bacon for a meatier version that works as a main dish.