Carrot Casserole
Carrot Casserole By Paula Deen JUMP TO RECIPEIngredients - 3 pounds carrots, peeled and cut into ½-inch pieces - 2 tablespoons Butter - 1½ cups chopped yellow
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Cooking tools:
- Dutch oven
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- Mixing bowl
- Colander
- Chef's knife
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- Measuring cup
- Measuring spoon
Ingredients
- 3 pounds carrots, peeled and cut into ½-inch pieces
- 2 tablespoons Butter
- 1½ cups chopped yellow onion
- 1 teaspoon minced garlic
- 2 tablespoons All-purpose flour
- 2 cups whole milk
- 1 (8-ounce) package shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 sleeve round buttery crackers
- ½ cup grated Parmesan cheese
- 2 tablespoons Butter, melted
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