Cheesy Carrot Casserole
SINCE all our children are grown, I like to make simple dishes for my husband and me. I usually have cheese, carrots and rice on hand, so this is a very handy side dish to whip up at any time. The cashews add crunch and great flavor. -Diane Hixon, Niceville, Florida
Total TimePrep/Total Time: 30 min.
- 1 cup cooked rice
- 1/2 cup shredded carrots
- 1/2 cup shredded Velveeta
- 1 large egg
- 2 tablespoons finely chopped salted cashews
- 1 teaspoon dried parsley flakes
- In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.
Editor's Note: Two 8-oz. baking dishes may be used for this recipe; bake for 15-20 minutes.
Nutrition Facts1 cup: 305 calories, 15g fat (6g saturated fat), 124mg cholesterol, 442mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 13g protein.
Sep 4, 2014
Nice and creamy and homey :) Needs salt thought and I added dill as well.
Jul 9, 2011
Really good with bits of cubed chicken breast or cold left over chicken from the day before.