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Carrot Cheddar Bake

Prep Time: 10

Cook Time: 35

Serves: Serves: 6

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

• 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.

• 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.