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Carrot Casserole

Course Side Dish
Cuisine Southern, Vegetarian
Keyword Carrot
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 lb Carrots peeled and grated (a food processor makes this a breeze!)
  • 1 White Onion grated
  • 6 Eggs
  • 2 cups Milk
  • 2 cups Cheddar Cheese shredded
  • 2 cups Ritz Crackers crumbled
  • 1/4 cup Butter divided
  • 1 tsp Salt
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Black Pepper

Instructions

  1. Prep the Oven: Preheat your oven to 350°F. Grease a 9×13-inch baking dish.

  2. Sauté the Veggies: In a large skillet, melt 2 tablespoons of the butter. Add the grated carrots and onion. Sauté until just softened (about 5–7 minutes). Stir in the smoked paprika and cayenne pepper, then remove from heat.

  3. Whisk the Custard: In a large bowl, whisk together the eggs, milk, salt, and black pepper until smooth.

  4. Combine: Fold the sautéed carrots and shredded cheddar cheese into the egg mixture until well combined.

  5. Fill the Dish: Pour the mixture into your prepared baking dish and spread it into an even layer.

  6. Add the Topping: Melt the remaining 2 tablespoons of butter and toss with the crumbled Ritz crackers. Sprinkle the buttery crumbs evenly over the top.

  7. Bake: Bake uncovered for 45 to 50 minutes, or until the center is set and the topping is golden brown.

  8. Rest: Let the casserole cool for 5–10 minutes to allow the custard to set before serving.