Cheesy Carrot Casserole

Recipe by Parsley
READY IN: 45mins


  • 1
    lb carrot, sliced (I sometimes use sliced baby carrots)
  • 14
    cup finely chopped onion
  • 2
    tablespoons butter
  • 12
    ounces evaporated low-fat milk
  • 1
    cup shredded cheddar cheese
  • 12
    teaspoon thyme leaves
  • 12
    teaspoon tarragon
  • 14
    teaspoon salt
  • 14
    teaspoon white pepper
  • 1
    cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
  • 14
    teaspoon paprika


  • 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.