Carrot Casserole

By • November 13, 2010 8 Comments



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

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Serves 6

  • 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
  1. Preheat oven to 350F.
  2. Grease bundt pan throughly.
  3. Mix all ingredients together in a bowl.
  4. Pour into greased pan.
  5. Bake for about 20-30 minutes. 40 minutes if you double the recipe and use a 13x9 casserole dish.
  6. Convert on to platter and add to your holiday buffet.

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