Finnish Carrot Casserole (Porkkanalaatikko)
A hearty, nourishing rice & carrot casserole, topped with a buttery breadcrumb layer.
Ingredients
- 1 cup cooked rice ie white jasmine
- 2.5 cups shredded carrots about 5 medium carrots
- 1 tsp salt
- 1/2 tsp dried thyme leaves optional
- 1/2 tsp ground white or black pepper optional
- 2 eggs beaten
- 2 cups whole milk or half and half
- 3 Tbsp unsalted butter
- 1/3 cup panko bread crumbs or finely crushed crackers
Instructions
- Preheat oven to 375 degrees Farenheit
- Butter a small casserole dish (about 1 1/2 quarts) and set aside
- In a large mixing bowl, combine rice, carrots, salt, pepper, thyme, eggs, and milk. Pour mixture into prepared pan.
- Bake in preheated oven for 25 minutes.
- Meanwhile, prepare topping: in a small microwave safe bowl, melt butter. Stir in breadcrumbs until well combined.
- Remove casserole from oven and sprinkle breadcrumbs evenly over the top.
- Return to oven and bake 15 more minutes. Casserole should no longer appear liquidy. Remove from oven and allow to sit for 5 minutes before serving-casserole will finish setting.
- Enjoy!
Notes
1. This is traditionally a sweeter dish. To make sweet, omit the pepper and thyme and add 1tsp- 1Tbsp honey or brown sugar, to taste.
2. If you don't like the texture of shredded carrots, you can puree them instead: Boil until soft, puree and add to the mixture as directed.
Nutrition
Serving: 0.75cupsCalories: 200kcalCarbohydrates: 21gProtein: 7gFat: 10gSaturated Fat: 6gFiber: 1.6gSugar: 6.6g
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