Name: Cheddar-Carrot Casserole recipe
Ingredients: 1 ½ pounds carrots, peeled and chopped;1 ¾ cups milk;1 ⅓ cups grated mature Cheddar cheese;1 ⅓ cups crushed Cheddar-flavored crackers, divided;3 eggs, beaten;2 tablespoons butter, softened, or more to taste;1 tablespoon chopped fresh parsley;1 ⅓ teaspoons salt;1 dash ground black pepper

All Recipes Side Dish Vegetables Carrots

Ingredients

1 ½ pounds carrots, peeled and chopped 1 ¾ cups milk 1 ⅓ cups grated mature Cheddar cheese 1 ⅓ cups crushed Cheddar-flavored crackers, divided 3 eggs, beaten 2 tablespoons butter, softened, or more to taste 1 tablespoon chopped fresh parsley 1 ⅓ teaspoons salt 1 dash ground black pepper

Nutrition Info

247.4 calories carbohydrate: 18.1 g cholesterol: 94.6 mg fat: 15.1 g fiber: 2.7 g protein: 10.6 g saturatedFat: 8.1 g servingSize: - sodium: 748.4 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover and steam until very soft, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
Drain carrots and mash in a large bowl. Mix in milk, Cheddar cheese, 1 cup plus 1 tablespoon crushed crackers, beaten eggs, butter, parsley, salt, and pepper.
Spread carrot mixture in the greased casserole dish. Top with remaining 1/4 cup crushed crackers.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let stand for 5 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Beautiful orange color. The sweetness of the carrots and the zest of the Cheddar crackers and Cheddar cheese make a unique and yummy combination... an annual recipe for my family!

Alternatives to this recipe

Cheddar-Carrot Casserole