Grated Carrot Casserole

This carrot and rice casserole turns humble ingredients into a creamy, cheesy bake that works as a side dish or a light main. Shredded carrots simmer with rice and onion first, then get bound with a custard of melted American cheese, milk, eggs, and nutmeg before hitting the oven.

Cooking the carrots and rice together on the stovetop before baking means both are fully tender before the casserole goes in. The oven time is just about setting the egg custard and melting the cheese into a cohesive, scoopable dish.

American cheese melts smoother than most cheeses, so the sauce stays creamy without breaking or turning grainy. The nutmeg is subtle but adds a warmth that pairs naturally with the sweetness of the carrots.

Pro Tips

• Grate the carrots on the coarse side of a box grater. Fine shreds dissolve into mush during the stovetop simmer.
• Mix the cheese-egg custard into the hot rice mixture so the cheese starts melting immediately and distributes evenly.
• The casserole is done when the center is set and doesn’t jiggle. A slightly golden top means the edges have the best texture.
• Serve immediately. Like most egg-based casseroles, this deflates and firms up as it cools.

Variations

• Use sharp cheddar instead of American cheese for a bolder, tangier flavor.
• Add a handful of frozen peas during the last 5 minutes of stovetop simmering for color and sweetness.
• Top with buttered breadcrumbs before baking for a crunchy golden crust.