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Creamy Carrot Casserole

1-1/2 pounds Harvest Haven carrots, sliced 

1 cup mayonnaise 

1 tablespoon grated onion 

1/4 cup shredded cheddar cheese 

2 tablespoons crushed Late July cheddar crackers

Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.

In a small bowl, combine the mayonnaise, onion, and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

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