Cheddar-Carrot Casserole

Name: Cheddar-Carrot Casserole
Ingredients: 1 1/2 pounds carrots, peeled and chopped; 1 3/4 cups milk; 1 1/3 cups grated mature Cheddar cheese; 1 1/3 cups crushed Cheddar-flavored crackers, divided; 3 eggs, beaten; 2 tablespoons butter, softened, or more to taste; 1 tablespoon chopped fresh parsley; 1 1/3 teaspoons salt; 1 dash ground black pepper

9 ingredients

5 steps

Ingredients

1 1/2 pounds carrots, peeled and chopped
1 3/4 cups milk
1 1/3 cups grated mature Cheddar cheese
1 1/3 cups crushed Cheddar-flavored crackers, divided
3 eggs, beaten
2 tablespoons butter, softened, or more to taste
1 tablespoon chopped fresh parsley
1 1/3 teaspoons salt
1 dash ground black pepper

Directions

1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots; cover and steam until very soft, 15 to 20 minutes.
2

Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
3

Drain carrots and mash in a large bowl. Mix in milk, Cheddar cheese, 1 cup plus 1 tablespoon crushed crackers, beaten eggs, butter, parsley, salt, and pepper.
4

Spread carrot mixture in the greased casserole dish. Top with remaining 1/4 cup crushed crackers.
5

Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let stand for 5 minutes before serving.