Name: Mashed Carrot Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 large carrots ((4 cups diced; approx. 1 lb)); 3 tablespoons butter; 3 tablespoons light brown sugar; 3 tablespoons maple syrup; 12 ritz crackers; 1 tablespoon melted butter

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Mashed Carrot Casserole made with fresh carrots, butter, maple syrup and brown sugar topped in a buttery Ritz cracker topping.

In my opinion there aren't many ways you can prepare carrots. Well at least that my family will eat. But if you mix them with some maple syrup and a buttery Ritz cracker topping, like this Mashed Carrot Casserole, we have a definite winner on our hands!

It's been a while since I posted a vegetable recipe so I wanted to experiment with something new that could possibly earn a place on our Thanksgiving table. Being that I didn't have many recipes for carrots, it seemed to make sense to start there.

When I was growing up I hated vegetables and would only eat corn or creamed spinach. As I got older, thankfully my tastebuds changed and I now enjoy many vegetable varieties.

That is as long as they're fresh and cooked al dente. Fresh vegetables really do have a better flavor than the frozen and canned varieties.

I also think it may be a texture thing for me because I don't like my vegetables soft and water logged. Sure, they're ok in a pinch or when fresh is too expensive. It also depends on how you're preparing them.

If you're making them mashed, like these carrots' then I'm sure the frozen kind will work just as well. It will also save some time too, but for this recipe we'll use the fresh stuff.

How do you make Mashed Carrot Casserole?

For this recipe you'll need carrots, butter, light brown sugar, maple syrup, and Ritz crackers. Start by peeling the carrots; then dicing them into large pieces.

Place them in a pot; then cover with water and put on the stove and cook until the carrots are soft (approx. 15-20 minutes). Drain the water and return the carrots back to the pot.

Add the butter, sugar and syrup and beat with an electric mixer until smooth; then add the carrots to a 1 quart oven safe dish.

Next, add the crackers to a mini food processor and pulse until fine crumbs form; then add to a small bowl along with some melted butter. Mix together to form a crumb topping; then sprinkle on top of the carrots.

Place the dish in a preheated 400 degree F oven for 15 minutes until the top is light brown. This Mashed Carrot Casserole is one of our new favorite vegetable side dishes. It's rich, creamy and makes the perfect Fall accompaniment to any meal. ~Enjoy!

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Mashed Carrot Casserole

Carrie's Experimental Kitchen

Mashed Carrot Casserole made with fresh carrots, butter, maple syrup and brown sugar topped in a buttery Ritz cracker topping.

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Vegetables

Cuisine American

Servings

Ingredients

4 large carrots (4 cups diced; approx. 1 lb)
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons maple syrup
12 ritz crackers
1 tablespoon melted butter

Instructions

Preheat oven to 400 degrees F.
Peel the carrots; then dice them into large pieces. Place them in a pot; then cover with water and put on the stove and cook until the carrots are soft (approx. 15-20 minutes). Drain the water and return the carrots back to the pot.
Add the butter, sugar and syrup and beat with an electric mixer until smooth; then add the carrots to a 1 quart oven safe dish.
Next, add the crackers to a mini food processor and pulse until fine crumbs form; then add to a small bowl along with some melted butter. Mix together to form a crumb topping; then sprinkle on top of the carrots.
Place the dish in the oven for 15 minutes until the top is light brown.