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
SERVINGS
|
2
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
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.