Recipe Corner: Summer Carrot Casserole



1 pound medium carrots, washed, sliced or diced

3/4 cup milk or half and half

2 eggs, beaten

2 cups shredded or grated Provolone, Swiss or Fontina cheese (or favorite cheese like Jack or cheddar)

2 medium cloves garlic, minced

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1 medium onion, finely chopped

1/2 medium green bell pepper, seeded, finely chopped

1/4 cup green onions, chopped or sliced (including green part)

1/4 cup flour

1/2 teaspoon Kosher or sea salt (to taste)

1/4 teaspoon each dry mustard and dried dill

1/4 teaspoon black pepper

1 teaspoon baking powder

Dash of paprika

3/4 cup panko or coarse bread crumbs

1/4 cup chopped pecans or walnuts

1/2 stick unsalted butter, cut into pieces

1 tablespoon unsalted butter, melted

Chopped flat-leaf parsley and dill as garnish

Olive oil



Pre-heat oven to 350 degrees.  Mix bread crumbs, one tablespoon melted butter, and nuts together in a medium bowl and set aside.

Boil carrots until tender, drain, mash, and set aside.

Sauté onions, bell pepper, green onions and garlic in 1-2 tablespoons of olive oil for 5-8 minutes, toss, and set aside.

In a large bowl, combine the carrots, milk, eggs, cooked vegetables, cheese, and spices together, and mix well.

In a separate large bowl, combine the flour, salt, dry mustard, and baking powder; add the carrot mixture to the dry ingredients, toss, and mix thoroughly.

Turn into a buttered 9 X 13 baking dish and sprinkle with bread crumbs and nut mixture.  Dot top of casserole with butter and bake for 35-45 minutes at 350 degrees or until bubbly.

Garnish with chopped parsley and dill before serving.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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