cheddar-carrot casserole

cheddar-carrot casserole
  • 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


  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  3. 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.
  4. Spread carrot mixture in the greased casserole dish. Top with remaining 1/4 cup crushed crackers.
  5. 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
cheddar-carrot casserole, recipe PT15M PT1H 5 455 calories

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