Carrot-Cheddar Casserole

I really love my More-With-Less Cookbook. The recipe below is from it, though I have altered it slightly to make it one little bit easier (it was already a pretty simple recipe). As for crackers, I recommend Ritz. I’m particularly found of their buttery garlicky ones for this. Just a little extra decadence. This was really yummy. It tasted just a little bit like a quiche, but not quite. Because of that, it would be great for breakfast, lunch, or dinner. Perfect for a brunch, actually.

Carrot-Cheddar Casserole
3 cups cooked, mashed carrots
3 eggs, beaten
2 cups milk
1 1/3 cup shredded cheddar cheese
1 1/3 cup crushed crackers
2-3 tablespoons butter, softened
salt and pepper, to taste
parsley, chopped
topping:
more crushed crackers

1. Preheat the oven to 350F.
2. In a greased baking dish, combine the ingredients and mix well.
3. Top the casserole with more crushed crackers.
4. Bake 30 minutes, or till top is nicely browned and a knife in the center comes out clean.

 

 

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Carrot-Cheddar Casserole

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