Cheddar Carrot Casserole

Ingredients

• 1 lb carrot, peeled and sliced about 1 1/2-inch thick
• 1 cup finely chopped sweet onion
• 2 cups shredded sharp cheddar cheese, DIVIDED

• 1 (4 ounce) jar chopped pimiento, drained
• 2 tablespoons parsley flakes
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3 eggs, beaten
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 1 tablespoon butter, melted

Directions

1. 1

   Steam/cook carrots 10-12 minutes or until tender; drain.

2. 2

   In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired).

3. 3

   Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined.

4. 4

   Place mixture into greased/sprayed shallow 2 quart baking dish.

5. 5

   In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture.

6. 6

   Bake in preheated 325°F oven 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake an additional 5 minutes or until knife inserted in center comes out clean.