Cheddar Carrot Bake

Name: Cheddar Carrot Bake
Ingredients: 2 lbs carrots, peeled and sliced; 3 tablespoons butter, melted; 1/3 - 1/2 cup finely minced onion; 1 (10 3/4 ounce) can cheddar cheese soup; 1/4 cup low-fat milk; 1 egg, beaten; 1 cup shredded cheddar cheese, sharp is really good; 1/2 cup crushed cracker, about 1/2 sleeve; 1/4 teaspoon salt, to taste; 1/4 teaspoon pepper, to taste; 1/2 teaspoon tarragon; 1 dash nutmeg

12 ingredients

7 steps

Ingredients

2 lbs carrots, peeled and sliced
3 tablespoons butter, melted
1/3 - 1/2 cup finely minced onion
1 (10 3/4 ounce) can cheddar cheese soup
1/4 cup low-fat milk
1 egg, beaten
1 cup shredded cheddar cheese, sharp is really good
1/2 cup crushed cracker, about 1/2 sleeve
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 teaspoon tarragon
1 dash nutmeg

Directions

1

Cook/steam sliced carrots until fork-tender; drain and keep warm.
2

Preheat oven to 375.
3

Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
4

In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
5

Gently fold in the hot cooked carrots to the mixture.
6

Turn mixture into prepared casserole dish.
7

Bake, uncovered at 375 for 25-30 minutes.