CHEDDAR CARROT BAKE

Cheddar Carrot Bake image

Provided by Parsley

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs carrots, peeled and sliced
3 tablespoons butter, melted
1/3-1/2 cup finely minced onion
1 (10 3/4 ounce) can cheddar cheese soup
1/4 cup low-fat milk
1 egg, beaten
1 cup shredded cheddar cheese, sharp is really good
1/2 cup crushed cracker, about 1/2 sleeve
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 teaspoon tarragon
1 dash nutmeg

Steps:

Cook/steam sliced carrots until fork-tender; drain and keep warm.
Preheat oven to 375.
Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
Gently fold in the hot cooked carrots to the mixture.
Turn mixture into prepared casserole dish.
Bake, uncovered at 375 for 25-30 minutes.

Nutrition Facts : Calories 301.6, Fat 19, SaturatedFat 10.9, Cholesterol 82.5, Sodium 806.4, Carbohydrate 24.2, Fiber 4.9, Sugar 8.4, Protein 10.3