Carrot Casserole

Recipe from Taste of the South
  • 3 pounds carrots, peeled and chopped into 1/2-inch pieces
  • 1 1/2 cups chopped onion
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 8 ounce package shredded sharp Cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 round buttery crackers, crushed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
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Preheat oven to 350 degrees. Lightly grease an 8-x-8-x-2-inch baking dish with cooking spray; set aside.
In a large pot of salted water, cook carrots until just tender, 6 to 8 minutes; drain.
In a large skillet, cook onion, butter, and garlic over medium heat until onion is soft, approximately 6 minutes. Add flour and cook, stirring constantly, for 2 to 3 minutes. Add milk and bring to a simmer, stirring occasionally. Remove from heat.
Add Cheddar cheese, salt, and pepper, stirring until melted. Add carrots and stir until mixture is well combined. Pour mixture into prepared pan; set aside.
In a small bowl, combine crushed crackers, Parmesan cheese, and melted butter; stir until combined. Scatter over carrot mixture.
Bake until top is browned and cheese sauce is bubbly, approximately 30 minutes. Serve hot.
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