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