Carrot-Pecan Casserole
This dish is a nice alternative to sweet potatoes. If you have a food processor, you can mash the cooked carrots in a snap.
Ingredients
Makes 6 to 8 servings / Prep: 15 min., Cook: 25 min., Bake: 40 min.
- 3 pounds baby carrots sliced
- â…” cup sugar
- ½ cup butter or margarine softened
- ½ cup chopped pecans toasted
- ¼ cup milk
- 2 large eggs lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon grated orange rind
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- Cook sliced carrots in boiling water to cover in a saucepan 20 to 25 minutes or until tender; drain and let cool slightly.
- Mash carrots in a bowl until smooth.
- Stir together mashed carrots, sugar, and remaining ingredients until blended.
- Spoon mixture into a lightly greased 11- x 7-inch baking dish.
- Bake, uncovered, at 350° for 40 minutes.
Notes & Wine Advice
To Make Ahead:
Cover uncooked carrot mixture, and refrigerate overnight. Let stand at room temperature 20 minutes before baking; bake as directed.