Carrot Casserole

Tender carrots are cooked in chicken broth, mashed until smooth and combined with green onions, dry mustard, mayonnaise and cheddar cheese. A buttery fresh-bread-crumb topping gives this comforting casserole a crisp golden finish.

Servings: About 8
Prep Time: About 25 minutes
Cook Time: 40 minutes, plus cooking the carrots

Ingredients:

• 2–3 pounds large carrots
• 1 Knorr chicken bouillon cube
• Water, as needed
• 2–3 green onions, sliced
• Butter, for sautéing and topping
• 1 teaspoon dry mustard, such as Spice Islands
• ⅔ cup mayonnaise
• 1 cup grated cheddar cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh bread crumbs

Instructions:

1. Preheat the oven to 350°F.
2. Peel the carrots and cut them into manageable pieces.
3. Prepare chicken broth using the bouillon cube and water. Add the carrots and cook until very tender.
4. Drain the carrots thoroughly. Return them briefly to the warm pan to evaporate any remaining moisture.
5. Mash the carrots well or process them in a food processor until smooth.
6. Sauté the green onions in a little butter until softened, then add them to the carrots.
7. Add the dry mustard, mayonnaise and grated cheddar cheese. Mix well and season with salt and pepper to taste.
8. Transfer the carrot mixture to a casserole dish.
9. Melt some butter and toss it with the fresh bread crumbs.
10. Sprinkle the buttered bread crumbs evenly over the carrot mixture and drizzle any remaining melted butter over the top.
11. Bake at 350°F for 40 minutes, until heated through and the bread-crumb topping is golden.

Tip: Draining and briefly drying the cooked carrots is important. Removing excess moisture keeps the finished casserole creamy rather than watery.

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