Cheesy Carrot Casserole
Great for a somewhat different carrot side dish. I love carrots and cheese together.
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INGREDIENTS
Nutrition- 1
- 1⁄4cup finely chopped onion
- 2tablespoons butter
- 12ounces evaporated low-fat milk
- 1cup shredded cheddar cheese
- 1⁄2teaspoon thyme leaves
- 1⁄2teaspoon tarragon
- 1⁄4teaspoon salt
- 1⁄4teaspoon white pepper
- 1cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
- 1⁄4teaspoon paprika
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DIRECTIONS
- In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
- In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
- Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
- Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
- Bake, uncovered at 350 for 20-25 minutes.
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