Golden Baked Rice & Potato Casserole

Golden Baked Rice & Potato Casserole ingredients

• 2 lbs Potatoes
• 2 cups Cooked white rice
• 1 medium Yellow onion
• 2 medium Carrots
• 3 cloves Garlic
• 1 14.5 oz can Canned diced tomatoes
• 1.5 cups Vegetable broth
• 1 cup Heavy cream
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Shredded sharp cheddar cheese

How to make Golden Baked Rice & Potato Casserole

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
2. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add 1 medium chopped yellow onion and 2 finely diced carrots, and sauté for 6-8 minutes until softened. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
3. Add the 14.5 oz can of undrained diced tomatoes, 1.5 cups vegetable broth, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the saucepan. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
4. Stir in 1 cup heavy cream into the simmering sauce. Taste and adjust seasonings as needed, adding more salt or pepper if desired. Remove the saucepan from the heat.
5. Arrange a single layer of about one-third of the thinly sliced potatoes in the bottom of the prepared baking dish. Spread half of the 2 cups cooked white rice evenly over the potato layer. Spoon about one-third of the tomato-cream sauce over the rice.
6. Repeat the layering: add another layer of potatoes, followed by the remaining rice, and another third of the sauce. Finish with the remaining potato slices on top, ensuring they are mostly covered by the final layer of sauce.
7. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes, or until the potatoes are mostly tender when pierced with a fork.
8. Carefully remove the foil. If using, sprinkle 1 cup shredded sharp cheddar cheese evenly over the top of the casserole. Return to the oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
9. Let the casserole rest for 10-15 minutes before serving. This allows the layers to set and makes for easier portioning. Serve hot as a hearty main dish or a substantial side.

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