Beginner's Box: Carrots and cheese a match made in heaven

Saimi Rote Bergmann

Although we love the bright-green vegetables of summer, this easy vegetarian casserole offers a refreshing change of color. Bright orange carrots and gooey yellow cheese are mixed with rice in this sunny side dish.

The original recipe from Taste of Home recommends topping the casserole with chopped cashews and dried parsley flakes. I think dried parsley is devoid of flavor, so I substituted dried basil. I also tried it with fresh parsley, sprinkling it on top during the last minutes of cooking. Both were delicious.

You can experiment with the cheese as well. Try American or Cheddar or Monterey Jack, or a mixture of your favorites.

The dish is pretty enough for company yet easy enough to throw together on a Tuesday after work.

Cheesy Carrot Casserole

1 cup cooked rice

1/2 cup grated carrots (1 large carrot)

1/2 cup shredded cheese

1 egg

3 tablespoons chopped salted cashews

1 teaspoon dried parsley flakes

Grease a 2-cup baking dish with shortening or spray with cooking spray. In a bowl, combine rice, carrots, cheese and egg. Mix well. Spoon into greased baking dish. Combine cashews and parsley and sprinkle on top. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Adapted from Taste of Home’s “Down Home Cooking for One or Two”

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