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double sharp cheddar carrot casserole

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This new carrot casserole recipe I created, combines two kinds of sharp cheddar cheese.

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

Ingredients For double sharp cheddar carrot casserole

  • 3 lb
    carrots, peeled and cut into 1/2-inch pieces
  • 2 Tbsp
    margarine
  • 1 lg
    vidalia sweet onion, chopped
  • 4
    white mushrooms. sliced
  • 2
    garlic cloves,minced
  • 2 Tbsp
    all purpose flour
  • 1 c
    heavy cream
  • 1 c
    whole milk
  • 2 Tbsp
    Dijon mustard mixed with brown sugar
  • 2 c
    shredded sharp cheddar cheese, divided
  • 2 c
    shredded extra sharp cheddar cheese, divided
  • 1 Tbsp
    sea salt mixed with black pepper
  • 1
    sleeve buttery round crackers, crushed
  • 1/2 c
    grated Parmesan cheese
  • 2 Tbsp
    margarine, melted

How To Make double sharp cheddar carrot casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat an 8-inch square baking dish with cooking spray.
  • 3
    In a large pot, bring carrots and water to a boil over medium-high heat. Cook for 6 to 8 minutes until tender; drain well.
  • 4
    In a medium saucepan, melt the margarine over medium heat. Add the chopped vidalia onion, sliced mushrooms and minced garlic; cook until softened, about 6 minutes.
  • 5
    Stir in flour; cook, stirring constantly, for 2 minutes. Stir in heavy cream, milk, and Dijon mustard/brown sugar. Cook, stirring occasionally, until thickened.
  • 6
    Remove from heat and stir in 1 cup shredded sharp and extra sharp cheddar cheeses and sea salt/black pepper until melted. Stir in cooked carrots until well combined.
  • 7
    Pour the carrot mixture into prepared baking dish. In a medium bowl, stir cracker crumbs, remaining shredded sharp and extra sharp cheddar cheese, grated Parmesan cheese and melted margarine together until combined; sprinkle onto the casserole.
  • 8
    Bake for 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.
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