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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Carrots become everyone's favorite vegetable when they're prepared in Cheesy Carrot Casserole, says Carol Wilson of Dixon, Illinois. Ingredients:
4 pounds carrots, cut into 1/2-inch slices |
1-1/4 cups chopped onions |
11 tablespoons butter, divided |
5 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon celery salt |
1/2 teaspoon ground mustard |
1/8 teaspoon pepper |
2-1/2 cups milk |
10 ounces process cheese (velveeta), cubed |
5-1/2 cups cubed day-old bread |
Directions:
1. Place carrots in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain and set aside.
2. In a large saucepan, saute onions in 4 tablespoons butter until tender. Stir in the flour, salt, celery salt, mustard and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted. Add carrots and stir to coat.
3. Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with bread cubes. Sprinkle over the carrots. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 18 servings.
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