honey margarine carrot casserole

Recipe by
raymond spencer
st bernard, LA

I always love creating recipes with honey margarine. This new carrot casserole recipe will be an excellent addition to dinnertime.

yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For honey margarine carrot casserole

  • 2 stick
    margarine
  • 3/4 c
    honey
  • 1 1/2 lb
    carrots, chopped
  • 1 lg
    vidalia sweet onion, sliced
  • 1 c
    grated Parmesan cheese
  • 1 Tbsp
    sea salt mixed with black pepper
  • 1 c
    heavy cream
  • 3/4 c
    plain Greek yogurt
  • 8 oz
    cream cheese, softened
  • 1 tsp
    ground nutmeg
  • 15
    butter round crackers, crushed

How To Make honey margarine carrot casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Whisk margarine and honey together in a small bowl until combined.
  • 3
    Add water to a large saucepan over medium heat. Add sliced carrots and 1 Tbsp honey margarine; bring to a boil. Cover and simmer for 7 minutes or until carrots are crisp-tender. Drain, reserving 1/4 cup cooking water.
  • 4
    Transfer the carrots to a 1 1/2-quart baking dish.
  • 5
    Heat 2 Tbsp honey margarine in a large skillet over medium heat. Add the sliced vidalia onion and saute for 5 minutes. Stir in the Parmesan cheese and sea salt/black pepper. Remove from heat.
  • 6
    Add to the carrots in the baking dish; mix well.
  • 7
    In a medium bowl, combine the heavy cream, Greek yogurt, cream cheese, remaining honey margarine, reserving cooking water and nutmeg; whisk well for 5 minutes until creamy and smooth.
  • 8
    Pour into the carrot/onion mixture. Sprinkle evenly with crushed cracker crumbs. Bake for 30 minutes or until golden brown.
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