Carrot Casserole

10 Sep Carrot Casserole

Carrot Casserole

Vegetable side dish

  • 1 lb. carrots
  • 12 low sodium Ritz crackers
  • 2 T. unsalted butter
  • 1/4 tsp. salt
  • 2 T. onion
  • 1/4 tsp. black pepper
  • 1/3 c. shredded cheddar cheese
  1. Preheat oven to 350°F.
  2. Peel carrots and slice into quarters.
  3. Place carrots in a large sauce pan and cover with water.
  4. Over medium heat, boil carrots until soft enough to mash.
  5. Drain carrots and reserve 1/3 cup of the liquid.
  6. Mash carrots until they are smooth.
  7. Crush crackers, melt butter, and mince onion.
  8. Stir together crackers, onion, butter, salt, pepper, and reserved liquid into mashed carrots.
  9. Place mixture in a greased small casserole dish and sprinkle cheese on top.
  10. Bake for 15 minutes and serve hot.

Potassium: 150
Sodium: 189
Phosphorus: 60