Ingredients
Scale
- 3 lbs fresh carrots, peeled and sliced into 1/2-inch rounds
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup plain Greek yogurt (low-fat or full-fat)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup panko breadcrumbs or crushed crackers
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or non-stick spray. Bring a large pot of salted water to a boil. Add the sliced carrots and blanch them for about 5 to 7 minutes until they are fork-tender but still hold their shape. Drain the carrots thoroughly and set them aside. While the carrots drain, sauté the diced onions and garlic in a small pan over medium heat until they are translucent and fragrant.
- In a large mixing bowl, combine the Greek yogurt, half of the shredded cheddar cheese, sautéed onions, garlic, dried thyme, salt, and pepper. Gently fold in the blanched carrots until every slice is coated in the creamy mixture. Transfer the carrot mixture into your prepared baking dish and spread it into an even layer. Top the casserole with the remaining cheddar cheese. In a small bowl, toss the panko breadcrumbs with the melted butter and sprinkle them evenly over the top of the cheese. Place the dish in the oven and bake for 25 to 30 minutes until the cheese is bubbling and the breadcrumbs are golden brown.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the sauce to thicken slightly, making it easier to scoop. Garnish with a handful of chopped fresh parsley for a pop of color and freshness. Serve the casserole warm as a side dish alongside roasted chicken, turkey, or a hearty vegetarian main. Store any leftovers in an airtight container in the refrigerator for up to four days.
- Cook Time: 60 minutes