Cheddar Carrot Casserole

*Parsley*'s Note:

A nice comforting carrot casserole.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 lb carrot , peeled and sliced about 1 1/2-inch thick
• 1 cup finely chopped sweet onion
• 2 cups shredded sharp cheddar cheese , DIVIDED
• 1 (4 ounce) jar chopped pimiento , drained
• 2 tablespoons parsley flakes
• ½ teaspoon salt
• 1 teaspoon sugar
• 3 eggs , beaten
• ½ cup milk
• ½ cup breadcrumbs
• 1 tablespoon butter , melted

Directions:

1. Steam/cook carrots 10-12 minutes or until tender; drain.
2. In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired).
3. Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined.
4. Place mixture into greased/sprayed shallow 2 quart baking dish.
5. In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture.
6. Bake in preheated 325°F oven 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake an additional 5 minutes or until knife inserted in center comes out clean.

Reviews

[pinky kookie]

This is a very good carrot and onion casserole. I love the delicious taste of the cheddar cheese and red pimientos combined in the sauce. Next time I will add broccoli, too. Thanks for sharing this recipe, Parsley.