I have had this recipe in my family for three generations. It claims of being cheesy, carroty, and delicious! An essential side dish at every Thanksgiving dinner my family hosts! Nevertheless, I am certain it would go well with a roast or a chicken dish as well.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 pounds carrots, peeled and chopped
- 5 tablespoons cornflake crumbs
- 6 eggs
- 2 cups milk
- 3 cups shredded sharp Cheddar cheese
- ½ cup melted butter
- ½ cup finely chopped onion
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper
- ⅛ teaspoon ground nutmeg
- 1 ½ cups cornflake crumbs
Instructions
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
- Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
- Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 12 g |
| Sodium | 656 mg |
| Sugars | 9 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious!!
Wow – this was a great recipe! I tried this with the small bundt cake pan and while it did not come out as smooth as I would have liked, it tasted great. Need to make sure you really grease the pan in order to come out cleanly.
Humm not sure? Just ok.
I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes…I added those in right before I baked it) to save time today. I followed the recipe exactly except, I was cooking for only 4 people, so I halved the recipe and put it in an 11×7 casserole dish instead of a ring mold. Everyone loved it! It was very tasty and a nice change from the same ole, same ole. The only thing I would recommend is to run the carrots through a food processor instead of a mixer. Much easier and quicker that way. Otherwise, it was very easy. Thanks for sharing this recipe! I’ll be making it again for Thanksgiving.