This is my absolute favorite recipe for cooked carrots. I think I ate 1 1/2 pounds of carrots in two days! Thankfully I experienced no symptoms of Vitamin A toxicity.
2 pounds carrots, cut into 2 inch pieces
2 Tbsp. butter
1 onion, minced
8 ounces sharp Cheddar cheese, shredded
1 green bell pepper, minced
1/4 cup fresh parsley, chopped (I used dried parsley and used less)
salt and pepper to taste
3/4 cup dry bread crumbs (I forgot these this time but it was still delicious)
1) In a large pot of water, boil carrots until soft. Drain well.
2) Preheat oven to 350 degrees F. Grease a 9 x 13 casserole dish.
3) Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley , salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
4) Bake in a preheated 350 degrees F oven for 40 minutes.
Aaron, Madeline and I all love these. Thank you, Angela, for introducing me to this recipe at large group years ago! I still make it!