Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 305
  • Fat:
  • 15 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 124 mg
  • Sodium:
  • 442 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 2 g
  • Protein:
  • 13 g


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Cheesy Carrot Casserole

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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

SERVINGS: 2

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 cup cooked rice
  • 1/2 cup shredded carrots
  • 1/2 cup shredded process American cheese (Velveeta)
  • 1 egg
  • 2 tablespoons finely chopped salted cashews
  • 1 teaspoon dried parsley flakes

Directions:

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. Yield: 2 servings. Editor's Note: Two 8-oz. baking dishes may be used for this recipe; bake for 15-20 minutes.

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