Scalloped Carrots Casserole |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating. Ingredients:
12 medium carrots, sliced 1/4 inch thick (about 4 cups) |
1 medium onion, finely chopped |
1/2 cup butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground mustard |
1/4 teaspoon celery salt |
dash pepper |
2 cups milk |
2 cups (8 ounces) shredded cheddar cheese |
3 slices whole wheat bread, cut into small cubes |
Directions:
1. Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.
2. In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
3. In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.
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