Holiday Staff Recipe: Carrot Mushroom Casserole

Posted on November 10th, 2011 by Gavin | Posted in Newsletter Articles

I am thankful to work for someone, and at somewhere, that I am genuinely proud of. I am also thankful for my husband, dogs, cats, rocks, and trees to hug. I am the only vegetarian at our family holiday get-togethers. Over the years I have cooked many different meals trying to “wow” my carniverous loved ones. Some have worked, some have not. My Carrot Mushroom Casserole is now a family staple with a prime spot on the table right next to the turkey. —Paige Smith

  • 2 cups minced onion
  • 1 Tbsp. butter
  • 1 1/2 lbs. mushrooms, chopped
  • 3-4 medium cloves garlic, minced
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. dill
  • 1 1/2 lbs. baby carrots, grated
  • 2 cups panko
  • 1 cup sharp cheddar, grated
  • 2 eggs, beaten
  • salt & pepper to taste
  1. Preheat oven to 350 degrees.
  2. Lightly oil a 9 x 13 inch baking dish.
  3. In a large skillet sauté onions in butter over medium heat for 5 to 10 minutes.
  4. Add mushrooms, garlic, and herbs and continue to sauté until soft.
  5. In a large bowl combine carrots, panko, cheese, eggs, salt and pepper. Mix until well combined.
  6. Add the sauteéd mixture and stir together. Spread into prepared baking pan and add a little extra panko on top.
  7. Cover pan with foil and bake, covered, for 40 minutes.
  8. Remove foil and continue baking, uncovered, for about 15 more minutes, or until top is golden brown
Photo by: Muffet

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