Grandmother's Carrot Casserole

Grandmother's Carrot Casserole

15 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
LYNDAS
Recipe by  LYNDAS

“Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
  3. In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
  4. Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

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Reviews (15)

Rate This Recipe
BEVJANE62
8

BEVJANE62

Sorry but I didn't like these at all... the mayo and sugar combo was too much for me and they were very sweet with 1/2 cup of sugar. I would recommend cutting the sugar in half.

Lisa
7

Lisa

I was looking for a recipe to use up the last of my carrots, so they would not ruin. I tried this recipe and it was great!! Had the best taste! Now, I know just what to do with my left over carrots!

racensissysmom
7

racensissysmom

Awesome, these were soooooo goood, my whole family loved them. I really like carrots with brown sugar, but the rest of my family likes them plain, this was a good combination, cause they were definitly sweet but not overly and the kids love anything with crackers!!!! Awesome recipe,will be making it again. Oh and the only change i made, was that i sauteed the onions in butter instead of steaming them, because i absolutely love sauteed onions!!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 38.6 g
  • 59%
  • Carbs
  • 36.5 g
  • 12%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Carrot Zucchini Casserole

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