- 1 1/2 pounds carrots, peeled and chopped
- 1 3/4 cups milk
- 1 1/3 cups grated mature Cheddar cheese
- 1 1/3 cups crushed Cheddar-flavored crackers, divided
- 3 eggs, beaten
- 2 tablespoons butter, softened, or more to taste
- 1 tablespoon chopped fresh parsley
- 1 1/3 teaspoons salt
- 1 dash ground black pepper
- 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.
10/23/2019
recipepes.com
cheddar-carrot casserole, recipe
PT15M
PT1H
5
455 calories
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