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Carrot Cheddar Casserole

  Carrots 1 Pound, cut up
  Butter/Margarine 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Coarsely crushed saltine crackers 3⁄4 Cup (12 tbs)
  Well beaten eggs 2

Cook carrots,covered,in small amount of boiling salted water for 15 to 20 minutes.
Drain thoroughly.
Stir butter or margarine into the carrots and mash coarsely with a fork.
Combine the mashed carrots, milk, cheese, cracker crumbs, beaten eggs, and 1 teaspoon salt; mix well.
Turn the carrot mixture into an 8x8x2-inch baking dish.
Bake at 325° till a knife inserted just off-center comes out clean, 35 to 40 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1240 Calories from Fat 740

% Daily Value*

Total Fat 83 g128.1%

Saturated Fat 49.3 g246.5%

Trans Fat 0 g

Cholesterol 642.9 mg214.3%

Sodium 1460.6 mg60.9%

Total Carbohydrates 72 g23.9%

Dietary Fiber 13.5 g54.2%

Sugars 42.7 g

Protein 53 g106.2%

Vitamin A 1579.5% Vitamin C 46.3%

Calcium 140.3% Iron 18.3%

*Based on a 2000 Calorie diet

Carrot Cheddar Casserole Recipe