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 to source recipes from. Half the time recipes did not even have photographs to go along with them. 

 

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  recipes of all.

 

 You knew that if they were tasty enough for people to want to share them with you, 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. It is a recipe which has withstood the test of time.

 

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.

 

I love recipes that you can tweak a bit here and there to make them your own. 

 

 

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. It is the best in my opinion, but I am open to trying new things.

 

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. A fresh tomato sandwich with miracle whip. I think mom had a tomato sandwich for lunch just about every day of her life!

 

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: Marie Rayner

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.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin