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.
Equipment
- Large Pot
- Steamer Basket Insert
- Mixing Bowl
- 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: 182kcalCarbohydrates: 12gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 426mgPotassium: 390mgFiber: 4gSugar: 6gVitamin A: 18979IUVitamin C: 7mgCalcium: 58mgIron: 1mg
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