- 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. Yield: 2 servings.
Originally published as Cheesy Carrot Casserole in Reminisce Extra December 1997, p47
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