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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A nice comforting carrot casserole. Ingredients:
1 lb carrot, peeled and sliced about 1 1/2-inch thick |
1 cup finely chopped sweet onion |
2 cups shredded sharp cheddar cheese, divided |
1 (4 ounce) jar chopped pimiento, drained |
2 tablespoons parsley flakes |
1/2 teaspoon salt |
1 teaspoon sugar |
3 eggs, beaten |
1/2 cup milk |
1/2 cup breadcrumbs |
1 tablespoon butter, melted |
Directions:
1. Steam/cook carrots 10-12 minutes or until tender; drain.
2. In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired).
3. Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined.
4. Place mixture into greased/sprayed shallow 2 quart baking dish.
5. In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture.
6. 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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