Taste of Home
Baked Carrot Casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
Ingredients
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2 pounds medium carrots, cooked and mashed
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1/2 cup milk
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1/2 cup sugar
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1/3 cup butter, melted
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2 eggs, lightly beaten
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1 teaspoon vanilla extract
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TOPPING:
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2/3 cup packed brown sugar
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1/3 cup all-purpose flour
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2 tablespoons cold butter
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2/3 cup chopped pecans
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2/3 cup sweetened shredded coconut
Directions
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1.
In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture.
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2.
Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.
Nutrition Facts
1 cup: 414 calories, 22g fat (10g saturated fat), 83mg cholesterol, 197mg sodium, 52g carbohydrate (41g sugars, 5g fiber), 5g protein.
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