Name: Cheesy Carrot Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 lb carrot, sliced (I sometimes use sliced baby carrots); 1/4 cup finely chopped onion; 2 tablespoons butter; 12 ounces evaporated low-fat milk; 1 cup shredded cheddar cheese; 1/2 teaspoon thyme leaves; 1/2 teaspoon tarragon; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor); 1/4 teaspoon paprika

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Recipe by Parsley

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Cheesy Carrot Casserole created by Kim127

Great for a somewhat different carrot side dish. I love carrots and cheese together.

Ready In:: 45mins
Serves:
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ingredients

1 lb carrot, sliced (I sometimes use sliced baby carrots)
¹⁄₄ cup finely chopped onion
2 tablespoons butter
12 ounces evaporated low-fat milk
1 cup shredded cheddar cheese
¹⁄₂ teaspoon thyme leaves
¹⁄₂ teaspoon tarragon
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon white pepper
1 cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
¹⁄₄ teaspoon paprika

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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RECIPE MADE WITH LOVE BY

@Parsley

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@Parsley

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"Great for a somewhat different carrot side dish. I love carrots and cheese together."

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review by coleen114

1/16/2008

I liked this a lot, but it was very rich. Maybe that was because I used white chedder Cheese Nips. I also thought the sauce overpowered the carrots, so next time I may cut the sauce in half. Also, although I like tarragon, it too overpowered the carrots. Perhaps, half of that would be better too. With these modifications, I will probably make this often.

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photo by Kim127

1/14/2008

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photo by Kim127

1/13/2008

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review by Kim127

1/12/2008

Had some fresh thyme that I used, only increased it to 1 tsp. I also used a combination of white and orange carrots which made this really eye appealing on the plate. I don't think I'd ever had cheese and carrots together before and really liked the flavor. This is a great casserole!

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review by J-Lynn

6/27/2006

I love it! I would not change a thing except maybe try to reduce the fat somehow. I've never used tarragon before- I like it! This recipe is set apart from other carrot casseroles because of the herbs in it. Delicious!

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