Crispy Panko Potato and Rice Casserole
This Crispy Panko Potato and Rice Casserole combines the comforting textures of creamy potatoes with tender rice, baked to perfection and topped with a golden, crunchy panko crust. Perfect as a side dish or a hearty main, this recipe is easy to prepare and will surely become a family favorite. Add herbs and spices to customize the flavor to your liking!
ingredients
- 4 medium potatoes, peeled and cubed
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large pot, boil the cubed potatoes for 10-15 minutes until tender. Drain and mash slightly.
- 3.
In a mixing bowl, combine the mashed potatoes, cooked rice, shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- 4.
Transfer the mixture to a greased 9x13 inch baking dish.
- 5.
In a separate bowl, combine panko breadcrumbs, olive oil, Parmesan cheese, and a pinch of salt. Stir until breadcrumbs are evenly coated.
- 6.
Sprinkle the panko mixture evenly over the potato and rice mixture in the baking dish.
- 7.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- 8.
Remove from the oven, let cool slightly, garnish with fresh parsley, if desired, and serve warm.
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