Carrot Souffle Squares
- SERVES
- 6
- COOK TIME
- 1 Hr
In California they serve lots of vegetable dishes, and this is one of my favorites 'cause it's an exciting new one!
What You'll Need
- 1 pound fresh or frozen carrots, cooked and mashed
- 6 tablespoons (3/4 stick) butter, softened
- 4 eggs
- 1 cup cracker meal
- 3/4 cup milk
- 3/4 cup shredded Cheddar cheese
- 1 tablespoon minced onion
- 1 tablespoon sugar
- 1 1/2 teaspoon dried dillweed
- 2 teaspoons seasoned salt
What to Do
-
Preheat the oven to 350 degrees F.
-
Place the mashed carrots in a large bowl; add the butter and mix well. Add the eggs, one at a time, beating after each addition. Stir in the remaining ingredients.
-
Pour the mixture into a greased 1-1/2-quart casserole dish or an 8-inch square baking pan, and bake for 50 to 60 minutes or until light golden. Let cool for 10 minutes, then run a knife around the outside of the pan. Cut into serving-sized pieces and serve.
Notes
If you loved this easy carrot recipe, be sure to check out our collection of Easy Carrot Recipes: 12 Baby Carrot Recipes, Cooked Carrot Recipes & More.
Read NextOld-Fashioned Stuffed Tomatoes
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 336
- Calories from Fat 184
- Total Fat 20g 32 %
- Saturated Fat 12g 59 %
- Trans Fat 0.5g 0 %
- Protein 11g 23 %
- Amount Per Serving % Daily Value *
- Cholesterol 172mg 57 %
- Sodium 433mg 18 %
- Total Carbohydrates 27g 9 %
- Dietary Fiber 2.7g 11 %
- Sugars 7.6g 0 %
