Grandmother's Carrot Casserole recipe

All Recipes Side Dish Casseroles

Ingredients

2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
½ cup sugar
10 buttery round crackers, crushed

Nutrition Info

514 calories
carbohydrate: 36.5 g
cholesterol: 38.1 mg
fat: 38.6 g
fiber: 4.9 g
protein: 7.7 g
saturatedFat: 9.6 g
servingSize: -
sodium: 522.1 mg
sugar: 25.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.

  3. In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.

  4. Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

Recipe Yield

6 servings

Recipe Note

Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.

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