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Author Notes: This my go to side dish because it is easy to prepare, something that I can make ahead and/or freeze, and it goes with turkey, chicken, beef, pork, or fish. Really it does. There is not a holiday meal without this carrot casserole. Everyone loves it. We traditionally make it in a bundt pan and then place buttered peas in the middle of the turned out casserole before serving it. I have made it in ramekins, but you can double the recipe and put it in a 13x9 casserole dish. —MyCommunalTable
- 2 cups mashed cooked carrots
- 1 cup saltine cracker crumbs (28 squares)
- 1 cup milk
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup grated white onion
- 1/2 cup butter softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 eggs, slightly beaten
- Preheat oven to 350F.
- Grease bundt pan throughly.
- Mix all ingredients together in a bowl.
- Pour into greased pan.
- Bake for about 20-30 minutes. 40 minutes if you double the recipe and use a 13x9 casserole dish.
- Convert on to platter and add to your holiday buffet.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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