Baked Cheesy Carrots
It's time to start caring about carrots. This recipe features creamy carrots with heavy cream and cheese coated and baked with a breadcrumb crust. Without a doubt, this is one casserole that takes the vegetable crown.
Course Breakfast, Brunch, Casserole
Cuisine Continental
Servings 6 servings
Calories 1184.97 kcal
- 8 cup(s) sliced carrots
- 1 large onion, diced
- 1 tablespoon(s) butter
- 4 tablespoon(s) heavy cream
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 4 tablespoon(s) processed cheese food
- 1/2 cup(s) fine dry breadcrumbs
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil.
Add carrots and cook until tender but still firm, about 15 minutes.
Drain and place in a 2-quart casserole dish.
Stir in onion, butter, cream, salt, pepper and cheese; mix well.
Sprinkle breadcrumbs over the top.
Bake in preheated oven for 50 minutes.
Ready in 1 hour 15 min.
Calories: 1184.97kcalCarbohydrates: 152.29gProtein: 28.99gFat: 52.04gSaturated Fat: 31.67gCholesterol: 160.53mgSodium: 3213.49mgFiber: 34.21gSugar: 60.61g
Keyword Bread, Butter, Carrots, Heavy Cream, Vegetables