Cheesy Rice and Carrot Casserole

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan, bring the vegetable broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

3.In a large mixing bowl, combine the cooked rice, shredded carrots, shredded cheese, milk, chopped onion, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well until all ingredients are evenly combined.

4.Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

5.If desired, sprinkle breadcrumbs on top for a crunchy texture.

6.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

7.After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.

8.Remove from the oven and let it cool for a few minutes before serving.