Creamy Carrot Casserole
This creamy carrot casserole with cracker topping is a simple and tasty side dish for a holiday brunch or dinner party! Easy to make ahead and prep ahead of time - a classic vegetarian holiday side for Thanksgiving for Christmas.
Servings: 12
Calories: 182kcal
Cost: $2
Equipment
- Large Pot
- Steamer Basket Insert
- 13x9 Baking Dish
Ingredients
- 3 lbs carrots sliced diagonally into coins
- 2 cups water save 1 cup of carrot cooking liquid
- 1 cup mayonnaise use plant-based if vegan
- 2 tablespoons Dijon mustard
- 4 cloves garlic minced/pressed
- 1 tablespoon onion powder
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 4 tablespoons butter
- 1 cup Crackers use Ritz crackers for a vegetarian, or dairy free for a vegan version
Instructions
- Preheat oven to 375 Fahrenheit.
- Steam the carrots: Bring 2 cups of water to a boil, add a steam insert, and steam the carrots for 6-7 minutes or until softened. You can also pressure cook them for 2 minutes, and quick release the pressure.
- Reserve 1 cup of the carrot cooking liquid, and drain the rest.
- Transfer carrots to a large 13x9 baking dish.
- Mix the mayonnaise, Dijon mustard, minced garlic, onion powder, herbs de Provence, salt, and pepper in a small bowl. Add 1/2 cup of reserved cooking liquid to thin (if you need the sauce thinner, add 2 tablespoons of water at a time until desired consistency is reached). Pour over carrots.
- In that same bowl, combine melted butter and crushed cracker crumbs. Spread evenly over the top of the carrots.
- Bake for 30 minutes or until hot and bubbling at the edges. Serve and enjoy!
Video
Nutrition
Calories: 182kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 426mg | Potassium: 390mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18979IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg