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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Oh I just love carrots and cheese together! For me, this is almost as good as some cheesy mashed potato casserole. Ingredients:
2 lbs carrots, peeled and sliced into about 1/2-inch slices |
2 -3 tablespoons butter |
1/8 cup milk |
1 medium onion, finely chopped |
8 ounces shredded sharp cheddar cheese (or mild cheddar or american cheese) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon thyme |
1/4-1/2 teaspoon tarragon |
2 teaspoons parsley |
1 tablespoon butter, melted |
1/3 cup soft breadcrumbs |
Directions:
1. Preheat oven to 350°. Lightly spray a 2-qt or larger baking dish with nonstick cooking spray.
2. Place carrot slices in a large pot and just cover with salted water. Bring to a boil and cook carrots until tender; about 10 minutes.
3. Drain carrots and place them in a large bowl. Add butter and milk and mash with a potato masher. Add onion, cheese, salt, pepper, garlic powder, thyme and parsley and mash together to desired smoothness.
4. Place into prepared baking dish.
5. In a small bowl, combine 1 tbsp melted butter with the breadcrumbs; sprinkle over mashed carrot mixture.
6. Bake, uncovered, at 350° for 30 - 40 minutes or until bubbly.
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