Food & Drink Magazine

Country Style Casserole

By Mariealicerayner @MarieRynr
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. 
Country Style Casserole 
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. 
Country Style Casserole 
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!
Country Style Casserole 
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.
Country Style Casserole 
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.
Country Style Casserole 
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.
Country Style Casserole 
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.
Country Style Casserole 
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 . . .
Country Style Casserole 
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.
Country Style Casserole 
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.
Country Style Casserole  
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 flavor 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

Country Style CasseroleYield: 6
Author: Marie RaynerThis 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!


  • 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
  • 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


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
Country Style Casserole 
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 
Country Style Casserole 

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