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Cheesy Carrot Casserole
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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
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.
Yield: 2 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |