Cheesy Carrot Casserole

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or casserole pan.

Wash, peel, and chop 3 pounds carrots. Place the chopped carrots in a medium pot and cover with water. Simmer over medium heat for 15 to 20 minutes, or until fork-tender.

While the carrots are cooking, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 medium white onion (diced) and cook for 710 minutes, until it becomes translucent and lightly browned. Season with 1 teaspoon salt.

Drain the cooked carrots and mash them to your desired texture, using a potato masher for a chunkier result or a food processor for a smoother consistency.

In a large mixing bowl, stir together 8 ounces sour cream, 1 cup shredded cheddar cheese, 1/2 cup grated parmesan cheese, and 1 large egg Mix well. Add the mashed carrots and cooked onion to the bowl and gently fold until evenly mixed. Transfer the mixture to the prepared baking dish.

Crush 1 sleeve Ritz crackers and place crumbs into a small bowl. Add 2 tablespoons butter (melted), 1/4 cup grated parmesan cheese, and 1 teaspoon garlic powder and stir to combine. Sprinkle the topping evenly over the carrot mixture.

Bake uncovered for 2025 minutes, or until the topping is golden brown. Serve hot.

Side Dish