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tasty carrots

Tasty Carrots

Liza Magee from Wattsburg, Pennsylvania

This colorful casserole makes a great vegetarian main dish or a hearty side.


Butter or cooking spray for greasing
½ cup panko breadcrumbs
½ cup plus 2 tablespoons unsalted butter, melted, divided
1 ½ pounds carrots, peeled and cut into 1-inch pieces
1 tablespoon olive oil
1 small onion, finely chopped
½ cup green pepper, finely chopped (about ½ a pepper)
6 ounces sharp cheddar cheese, grated, divided
½ teaspoon salt
Black pepper, to taste

  1. Directions:
  2. Preheat oven to 350 F and grease a 1-quart casserole dish with butter or cooking spray.
  3. In a medium bowl, toss breadcrumbs with 2 tablespoons melted butter. Set aside.
  4. In a large pot over medium high heat, place carrots and enough water to cover the carrots (roughly 6 to 8 cups). Bring water to a boil, then simmer for 20 minutes, until carrots are soft and fall apart when poked with a fork.
  5. While the carrots cook, heat oil in a skillet at medium heat. Add onions and peppers and sauté until soft, about 6 minutes.
  6. Carefully drain carrots and place them in a large bowl. While carrots are still hot, mash them and mix with remaining butter. Mix in the cooked onions and peppers, half the cheese, salt, and pepper.
  7. Spoon carrot mixture into prepared casserole dish and sprinkle the top with remaining cheese and prepared buttered breadcrumbs.
  8. Bake casserole for 40 minutes, or until bubbling.
  9. Remove the casserole from the oven and let cool 20 minutes before serving.

Yields 4 to 6 servings.