Cheddar Carrot Casserole
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g carrot, peeled and sliced about 1 1/2-inch thick
- 236.59 ml finely chopped sweet onion
- 473.18 ml shredded sharp cheddar cheese, DIVIDED
- 113.39 g jar chopped pimiento, drained
- 29.58 ml parsley flakes
- 2.46 ml salt
- 4.92 ml sugar
- 3 eggs, beaten
- 118.29 ml milk
- 118.29 ml breadcrumbs
- 14.79 ml butter, melted
directions
- Steam/cook carrots 10-12 minutes or until tender; drain.
- In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired).
- Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined.
- Place mixture into greased/sprayed shallow 2 quart baking dish.
- In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture.
- 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.
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RECIPE SUBMITTED BY
*Parsley*
United States