Carrot Cheddar Bake
A comforting baked dish combining sweet carrots with sharp Cheddar cheese, enriched with eggs and half and half, perfect for family dinners or holiday side dishes.
Ingredients
Instructions
- Cook the carrots until tender; drain.
- Place the cooked carrots into an 8 x 10-inch buttered baking dish.
- Combine the melted butter, shredded Cheddar cheese, half and half, beaten eggs, and salt; pour over the carrots.
- Bake for 45 minutes or until hot and puffy.
- Cut into squares to serve.
Tips & Substitutions
For added flavor, consider incorporating herbs like dill or parsley into the cheese mixture. If you want to lighten the dish, use low-fat Cheddar cheese or substitute with a non-dairy cheese alternative. You can also use Greek yogurt in place of half and half for a creamier texture. Ensure the carrots are thoroughly cooked for the best result.
Serving Suggestions
This Carrot Cheddar Bake makes a delightful side dish for roasted meats or a vegetarian main dish when paired with a fresh salad. Consider serving it alongside dishes like Eva St. Clair's Glazed Sweet Potatoes and Apples for a colorful meal. A dollop of sour cream on top can add a nice tang.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for convenience, but the oven will help retain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cheddar Bake contains roughly 943 calories, with 23g protein, 39g carbohydrates, and 79g fat. It is an excellent source of vitamin A (109% of the Daily Value), vitamin C (73% of the Daily Value), and calcium (51% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 966mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of fresh ones?
Yes, you can use frozen carrots, but be sure to thaw and drain them well before adding to the dish to prevent excess moisture. The cooking time may also need to be adjusted slightly, so keep an eye on the bake as it cooks.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the carrot and cheese mixture in advance and store it in the refrigerator. Just assemble everything in the baking dish before you are ready to bake. This allows the flavors to meld beautifully and makes for an easy meal option.
What can I substitute for half and half?
If you don't have half and half, you can mix equal parts of milk and heavy cream for a similar consistency. Alternatively, using whole milk with a bit of melted butter can also work in a pinch, giving you a rich flavor without buying extra cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).