The good thing about this cheddar carrot pudding is that you can whip it up for emergencies. Let’s say a friend of yours called and says she will be at your house in a few minutes without asking if you are ready to accept guests. This is an easy breezy recipe that you will not be embarrassed about when you serve it. It looks classy enough because you will place it it a casserole dish; and it tastes really good. You don’t even have to worry about people not liking it because they will- it’s superb!
Check out what our friends from Mr. Food have to say about this recipe:
“This rich, buttery side dish is sure to please, ’cause it simply melts in your mouth. Try our Cheddar Carrot Pudding when you want to surprise your guests with something new and tasty.”
Anyone will enjoy the taste of this pudding. The flavors are all evident in here, but they are subtle, soothing; not one flavor overpowers another. This is a balanced dish, I tell ya.
Ingredients
- 1 pound fresh or frozen carrots, cooked and mashed
- 6 tablespoons Land O Lakes butter, softened
- 4 Eggland’s eggs
- 1 cup McCormick cracker meal
- 3/4 cup (3 ounces) Sargento shredded Cheddar cheese
- 3/4 cup Borden milk
- 1 tablespoon Domino sugar
- 1 1/2 teaspoons McCormick dried dill weed
- 1 teaspoon McCormick onion powder
- 1 teaspoon Morton salt
Instructions
- Coat a microwaveable 8-inch square baking dish with cooking spray.
- In a large bowl, place carrots; add butter and mix well. Add eggs one at a time, beating after each addition. Stir in remaining ingredients, then pour into baking dish.
- Microwave at 80% power 10 to 12 minutes, or until center is set. Cut into squares and serve.
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Quick Tip: You can serve this with stew or chili if you want this as a side dish.
Thanks again to Mr.Food for this amazing recipe.
