25 July, 2015

Carrot and Mushroom Bake

Have you ever had one of those weeks where you just knew you wouldn't have time to cook? That was me this past week. This recipe, from Triss, is probably more suited to a cold winter's night, but it was quick and easy and made enough that I decided to go for it so I could reheat leftovers all week. All in all, I found it to be quite delicious and simple, with little hands-on time compared to some casseroles.

Carrot and Mushroom Bake

Prep time: 10 minutes
Cook time: 10 minutes
Bake time: 40 minutes
Total time: 1 hour

Yield: 10 servings as a side dish or 6 as an entree with sides


  • 1 tbsp butter
  • 1 onion, thinly sliced
  • 1 pound mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 pound carrots, shredded
  • 2 cups whole-wheat bread crumbs, divided
  • 1 cup sharp cheddar cheese, shredded

  1. Preheat oven to 350F.
  2. Melt the butter in a large skillet. Add onion and saute about 5 minutes, or until starting to brown.
  3. Add mushrooms and garlic to the skillet and cook until soft, about 5 minutes. Drain any water the mushrooms sweat.
  4. Add spices, carrots, and 1 cup of the breadcrumbs to the skillet and mix well.
  5. Pour the warm mixture into a 9x13 baking pan and top with the remaining cup of bread crumbs.
  6. Top with the shredded cheese, then bake for 40 minutes.

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