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Creamy Carrot Casserole
- Prep Time :
- Cook Time :
- 9-10 63 (3 lb) carrots, peeled and sliced into rounds (~12-16 carrots)
- 1/2 63 (125 mL) butter
- 1 63 (250) diced onion
- 1/2 63 (125 mL) flour
- 4 63 (1 L) milk
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) celery salt
- 1 tsp (5 mL) prepared mustard
- 2 63 (500 mL) shredded cheddar cheese
- 1/4 63 (50 mL) butter, melted
- 1 63 (250 mL) dry bread crumbs
Great Tastes 2017-2018
Preheat oven to 350°F. Grease a 9”x13” baking dish.
In a large pot bring water to a boil. Add carrots and cook for 5-7 minutes, until carrots have soften slightly. Drain carrots; set aside. (Note depending on the size of your pot, this may need to be done in 2 batches)
In a medium pot, over medium-low heat melt butter. Add onions, sauté until softened. Add flour to butter and onions; combine and allow to cook 1 minute while stirring. While whisking, add 1 cup of milk; mix until combined. Add remaining milk, 1 cup at a time, mixing to combine each time. Add salt, pepper, celery salt and mustard; whisk to combine. Bring sauce to a low boil and continue to cook until it thickens.
To the prepared baking dish, add half the cooked carrots. Cover evenly with 1 cup of shredded cheese and half the cream sauce. Repeat with remaining carrots, cheese and sauce.
Add bread crumbs to ¼ cup of melted butter and mix thoroughly. Spread mixture evenly over the casserole.
Bake uncovered 50-60 minutes, until browned and heated through. Serve immediately or chill and reheat to serve.