Cheddar Carrot Bake
Ingredients
- 2 lbs carrots, peeled and sliced ⓘ
- 3 tablespoons butter, melted ⓘ
- 1/3 - 1/2 cup finely minced onion ⓘ
- 1 (10 3/4 ounce) can cheddar cheese soup ⓘ
- 1/4 cup low-fat milk ⓘ
- 1 egg, beaten ⓘ
- 1 cup shredded cheddar cheese, sharp is really good ⓘ
- 1/2 cup crushed cracker, about 1/2 sleeve ⓘ
- 1/4 teaspoon salt, to taste ⓘ
- 1/4 teaspoon pepper, to taste
- 1/2 teaspoon tarragon ⓘ
- 1 dash nutmeg ⓘ
Instructions
- Cook/steam sliced carrots until fork-tender; drain and keep warm.
- Preheat oven to 375.
- Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
- In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
- Gently fold in the hot cooked carrots to the mixture.
- Turn mixture into prepared casserole dish.
- Bake, uncovered at 375 for 25-30 minutes.
Nutrition & Diet Analysis (per serving)
883
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).