Cheesy Carrot Casserole Recipe
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Cheesy Carrot Casserole Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 cup: 305 calories, 15g fat (6g saturated fat), 124mg cholesterol, 442mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 13g protein.


  1. 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.
Originally published as Cheesy Carrot Casserole in Reminisce Extra December 1997, p47

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germanycook User ID: 6411056 22879
Reviewed Sep. 4, 2014

"Nice and creamy and homey :) Needs salt thought and I added dill as well."

zinfull User ID: 4765528 49710
Reviewed Jul. 9, 2011

"Really good with bits of cubed chicken breast or cold left over chicken from the day before."

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