COCONUT CARROT CASSEROLE

Coconut Carrot Casserole image

I can about 30 pounds of carrots every fall, so I'm always looking for new ways to prepare them. This recipe is one that my family really likes.

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/3 cup 2% milk
1 teaspoon vanilla extract
3 cans (15 ounces each) sliced carrots, drained and mashed
1/2 cup sweetened shredded coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons butter, melted

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk, vanilla and carrots. Stir in coconut. , Pour into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 307 calories, Fat 18g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 236mg sodium, Carbohydrate 36g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.