Carrot Casserole

Carrot Casserole

This Carrot Casserole recipe is a delicious way to sneak healthy veggies into a meal.

Carrot Casserole
 
Makes 6 to 8 servings
Ingredients
  • 3 pounds carrots, peeled and cut into ½-inch pieces
  • 2 tablespoons butter
  • 1½ cups chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 (8-ounce) package shredded sharp Cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 sleeve buttery round crackers, crushed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.
  2. In a large Dutch oven, bring carrots and water to cover to a boil over medium-high heat. Cook until just tender, 6 to 8 minutes; drain well.
  3. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in milk; cook, stirring occasionally, until thickened. Remove from heat, and stir in Cheddar, salt, and pepper until melted. Stir in carrots until well combined. Pour mixture into prepared pan.
  4. In a small bowl, stir together crackers, Parmesan, and melted butter; sprinkle onto casserole.
  5. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

  Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

March/April 2018 Issue Preview

Previous articleGinger-Pickled Radishes
Next articleMardi Gras Party