Carrot Cheddar Bake
INGREDIENTS
- 1 lb. carrots, peeled and cut into 2-inch pieces
- 1 small onion
- 2 cups (8 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese, divided
- 1 jar (4 oz.) chopped pimiento, drained
- 3 Tbsp. chopped fine parsley
- 1/2 tsp. seasoned salt
- 1 tsp. sugar
- 3 eggs
- 1/2 cup milk
- 1/2 cup soft bread crumbs
- 1 Tbsp. butter or margarine, melted
DIRECTIONS
- 1
Steam or cook carrots 10 minutes or until tender. Chop onion in food processor or blender; add carrots and process until carrots are completely mashed. Add 1-1/2 cups cheese, pimiento, parsley, seasoned salt, sugar, eggs and milk; process until combined.
- 2
Place mixture into greased shallow 1-1/2 quart baking dish. Combine bread crumbs and melted butter; spoon over carrot mixture. Bake in preheated 325°F oven 30 minutes. Sprinkle remaining cheese over casserole. Bake 5 minutes or until knife inserted in center comes out clean.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Yield: Serves: 6
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 291
Total Fat 18.7g
Saturated Fat 9.8g
Trans Fat 5.7g
Polyunsaturated Fat 1.4g
Cholesterol 198g
Sodium 472g
Carbohydrates 15g
Protein 16g
Dietary Fiber 3g
Vitamin A 1426g
Vitamin C 24g
Calcium 347g
Iron 2g
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