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Country Style Casserole



When I was a young newly-wed, I relied a lot on magazines and newspaper clippings for new and delicious recipes to cook for my husband and growing family.  I did not own many cookery books at the time. I had The Fanny Farmer Cookbook, and several volumes from the BHG Cooking Library. 


There was no Internet and half the time recipes did not even have photographs to go along with them, so you really didn't have much of an idea of how they were supposed to look when done, or how they were going to taste. 


Another way of gleaning tasty recipes was to have them shared with you via family and friends. Those were the best of all because you knew that if they were tasty enough to share, then they were tasty full stop!


This recipe comes from my ex MIL, Elizabeth.  She also gave me my basic fried rice recipe, which was one she had gotten from one of her neighbours when she was living in Winnipeg. Both recipes used prepared minute rice, which was (I'm ashamed to say) pretty much the only rice that we used back in the day.


I didn't grow up in a household that served rice.  The only rice I had ever eaten came from Chinese restaurants, so minute rice was my bar of experience.  Thankfully I have grown tons since then and now I would rather die than serve anyone minute rice.


This recipe I am sharing is for a delicious casserole type of side dish. Country Style Casserole.  The card on which it is written is yellowed with age and stained.  It is one of my tried and true treasures.


Cooked rice is mixed with grated carrots, almost but not quite in equal measure  . . .  and sliced spring onions . . . the original recipe only called for one, but I think two is better.


Added to the mix is a good quality mayonnaise.  I have my favourite, and you probably have yours.  If I am not using homemade, I am using Hellman's . . .


Mom always used Miracle Whip.  I still miss Miracle Whip  . . .  it was the best on a fresh Tomato Sandwich, in the summer, fresh tomatoes from the garden, on soft white bread, with salt and black pepper.  To me this is the taste of summer.


But I digress  . . .  along with the mayonnaise you will need one large free range egg, lightly beaten.  I only use free range, rspca approved (if I can get them) eggs.  I like to think I am eating happy eggs from happy chickens. If I could, I would have my own chickens, and they would all have names. Names like Ditsy and Fluffybutt, and Little Red. They would be like family.


Along with the egg, carrot, mayo, and onion there is also cheese, whole milk and seasoning.  Remember cheese is salty. I use a good old strong cheddar as it has a beautiful flavour and I choose un-dyed white cheddar.  There is enough orange in there from the carrots.  Poured into a baking dish, tightly covered and baked, this casserole is really delicious and goes well with just about everything.  Its even great on it's own.  A sprinkle of chopped parsley and voila!  A delicious side that doesn't cause you to break into even the least amount of a sweat.

Country Style Casserole


Yield: 6
Author:
This deliciously  easy casserole goes together very quickly, especially if you use a ready cooked pouch of rice.  Gleaned from a magazine ad, the original recipe used prepared minute rice, which I might have used once upon a time, but would never use now. Instead I like to use brown rice. I have been making this tasty side dish for years!

ingredients:

  • 320g cooked rice (2 cups) (Use your favourite, long grain, basmati, brown)
  • 165g peeled and grated carrot (1 1/2 cups)
  • 120g grated strong cheddar cheese (1 cup, old cheddar) (I like the white)
  • 110g good quality mayonnaise (1/2 cup)
  • 80ml whole milk (1/3 cup)
  • 1 large free range egg, lightly beaten
  • 2 spring onions (scallions) thinly sliced
  • salt and black pepper to taste
  • chopped parsley to garnish

instructions:

How to cook Country Style Casserole

  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 1 litre/4 cup casserole dish.
  2. Mix together all of the ingredients, seasoning to taste with some salt and black pepper.  Pour into the buttered casserole dish.  Cover tightly and bake in the preheated oven for 40 to 45 minutes. 
  3. Remove from the oven, uncover, sprinkle with parsley flakes and serve immediately!
Created using The Recipes Generator



We enjoyed this with a Costco rotisserie chicken and some runner beans from the garden.  It was a quick, easy and quite enjoyable meal.   If you have a vegetarian in your life this would make a great main dish, especially if you add some toasted nuts.

Up Tomorrow:  Cheddar Chowder 



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Marie Rayner
10 Comments
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10 comments:

  1. Replies
    1. Its really good Monique. Did you ever use Minute Rice when you were younger? lol I am ashamed to say I did now! My mom had a box of minute rice in her cupboard the last time I was home. It was pretty old! xoxo

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  2. Replies
    1. It is excellent Jeanie! I highly recommend! xoxo

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  3. I always forget that to North Americans a casserole is not meat and vegetables covered in stock and cooked in the oven!

    ReplyDelete
    Replies
    1. True Toffeeapple! To North Americans a casserole is anything that is combined and cooked in the same dish, which obviously could be meat and vegetables, but usually is not. xoxo

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  4. Have enjoy this casserole numerous times since you published the recipes. Have you tried adding cooked meat? I have left over pork roast and thought it might be a good addition. Thanks again for another tasty recipe.

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    Replies
    1. Thanks Mam! I can't see why you could't add some meat. Pork sounds lovely! xoxo

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  5. Looks good. I still you minute rice on occasion!

    ReplyDelete
    Replies
    1. I wish they had Minute Rice here Julie, but they don't. It comes in very handy at times. xoxo

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