Imagine a side dish so creamy, so irresistibly delicious that you won't believe it's actually good for you! This Carrots A Casserole recipe is about to revolutionize your dinner table, proving that healthy eating doesn't have to be boring or bland. With a perfect balance of tender carrots, rich cheese, and a crispy breadcrumb topping, this dish is set to become your new secret weapon in the kitchen - guaranteed to impress both picky eaters and health-conscious guests alike!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups sliced carrots
- 1 cup low-fat sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or butter.
- Wash and peel the carrots, then slice them into uniform thin rounds approximately 1/4 inch thick to ensure even cooking.
- Place the sliced carrots in a large pot of boiling salted water. Cook for 5-7 minutes until they are tender but still retain a slight crispness. Drain thoroughly and pat dry with paper towels.
- In a mixing bowl, combine the low-fat sour cream with shredded cheddar cheese. Season the mixture with salt and pepper, stirring until well incorporated.
- Transfer the cooked carrot slices into the prepared baking dish, spreading them evenly across the bottom.
- Pour the sour cream and cheese mixture over the carrots, ensuring all carrots are well coated.
- Sprinkle breadcrumbs evenly across the top of the casserole to create a crispy golden topping.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.
- Serve hot as a delicious side dish, garnishing with fresh herbs if desired.
Tips
- Slice Uniformly: Ensure all carrot slices are roughly the same thickness (about 1/4 inch) for even cooking and a consistent texture.
- Don't Overcook Carrots: When boiling, aim for tender-crisp. Overcooked carrots will turn mushy in the casserole.
- Pat Carrots Dry: After boiling, thoroughly drain and pat carrots dry to prevent excess water from making your casserole watery.
- Cheese Tip: Use freshly shredded cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Breadcrumb Hack: For extra crunch, mix the breadcrumbs with a little melted butter before sprinkling on top.
- Make Ahead: You can prepare this casserole up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Garnish Options: Fresh chopped parsley, chives, or a sprinkle of thyme can add a beautiful finishing touch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
