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Cheddar Carrot Bake
By *Parsley* on April 12, 2007
Photo by *Parsley*
0 Reviews
- Prep Time: 20 mins
- Total Time: 50 mins
- Servings: 6
Photo by *Parsley*
About This Recipe
"A cheesy carrot casserole side dish that my kids love. Easy to make."
Ingredients
- 2 lbs carrots, peeled and sliced
- 3 tablespoons butter, melted
- 1/3-1/2 cup finely minced onion
- 1 (10 3/4 ounce) cans cheddar cheese soup
- 1/4 cup low-fat milk
- 1 egg, beaten
- 1 cup shredded cheddar cheese, sharp is really good
- 1/2 cup crushed cracker, about 1/2 sleeve
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1/2 teaspoon tarragon
- 1 dash nutmeg
Directions
- Cook/steam sliced carrots until fork-tender; drain and keep warm.
- Preheat oven to 375.
- Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
- In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
- Gently fold in the hot cooked carrots to the mixture.
- Turn mixture into prepared casserole dish.
- Bake, uncovered at 375 for 25-30 minutes.
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Cheddar Carrot Bake (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (260 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 301.6
- Calories from Fat 170
- 56%
- Amount Per Serving
- %
- Total Fat 18.9g
- 29%
- Saturated Fat 10.8g
- 54%
- Cholesterol 82.4mg
- 27%
- Sugars 8.3 g
- Sodium 806.3mg
- 33%
- Total Carbohydrate 24.2g
- 8%
- Dietary Fiber 4.9g
- 19%
- Sugars 8.3 g
- 33%
- Protein 10.2g
- 20%
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