Carrot casserole is a family favorite and it now doesn’t seem like Thanksgiving without it, but it is one of those recipes that I pull out all year round. It goes with beef, pork, lamb, chicken, fish, and so many more. So I have just renamed it… the best side dish on the planet.
2 cups cooked mashed carrots
1 cup saltine crumbs (28 squares)
1 cup milk
3/4 cup shredded sharp cheddar cheese (Vermont sharp white cheddar is my fav!)
1/2 cup soft butter
1/4 cup grated white onion
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 eggs, slightly beaten
Preheat oven 350F
Combine all of the ingredients and place in greased casserole dish, ramekins, or Bundt pan. Bake dish until the sides are firm and the top is slightly browned.
I double the recipe if I use a 13×9 casserole dish. Bake about 40 minutes.
Sometimes I increase all the ingredients by half for a smaller casserole dish. Bundt pan and ramekins, approximently 20-30 minutes cooking time. The carrot ring when released from the Bundt is such a nice presentation on a buffet. I like to butter peas in the middle.
Now for one of the best parts of this recipe. You can make it ahead of time, up to two days, store it in the refrigerator. It is all ready to just pop in the oven and serve your guests. I have often made it a week ahead of time and put it in the freezer and then pulled it out a couple of hours before my party plans.
I am sure that if you make this recipe it will become your family’s favorite as well.