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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 cup cooked rice
  • 1/2 cup shredded carrots
  • 1/2 cup shredded Velveeta
  • 1 large 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.
Nutrition Facts
1 cup: 305 calories, 15g fat (6g saturated fat), 124mg cholesterol, 442mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 13g protein.

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