Decadent and delicious casserole! A change from the standard sweet potatoes, try this carrot casserole. Even your littlest trick-or-treaters will love it.
30 mins Cook Time
45 mins Yield: 6-8 servings
- Vegetable Spray
- 1/4 teaspoon Salt
- 2 Large bunches of fresh Carrots cut into small rounds
- 1 teaspoon Cinnamon
- 2 tablespoons Light Brown Sugar
- 1 stick of Butter
- 2 (10 oz.) jars Peach All Fruit, spreadable fruit
- 2 Large Eggland's Best eggs, beaten
- 1/4 cup Light Whipping Cream
- 1 1/2 cups Miniature Marshmallows
Preheat oven to 400 degrees.
Spray 2-quart round glass baking dish with vegetable spray.
In a medium saucepan, bring 4 cups of water to a boil. Add salt and carrots and cook until tender (about 25 min). Remove from stove and drain.
Mash carrots with a fork until smooth (or puree in a food processor).
In a large bowl, combine carrots, cinnamon, sugar and butter. Mix until blended.
Add fruit, eggs and whipping cream. Beat until mixture is smooth.
Pour into baking dish; bake 45 minutes or until set.
Top with mini marshmallows and bake for a few more minutes or until marshmallows start to melt and begin to brown.
Depending on the thickness of the carrots, they may need a little more time to boil to become soft.
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