Carrot Casserole Recipe

Carrot Casserole Recipe photo by Taste of Home

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“I use carrots dug fresh from our garden to make this colorful casserole,” writes Blaine Baker from Kelseyville, California. “Its creamy, buttery texture makes folks 'root' for this comforting side dish.”

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Carrot Casserole Recipe

Prep: 25 min. Bake: 15 min.

Yield: 3 Servings

25 15 40

Ingredients

4 medium carrots, sliced
1/3 cup finely chopped green pepper
1 tablespoon finely chopped onion
2 tablespoons plus 2 teaspoons butter, divided
4 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (5-1/2 ounces) evaporated milk
1 teaspoon minced jalapeno pepper, optional
1 teaspoon dried parsley flakes
1/4 teaspoon dried savory
2 tablespoons dry bread crumbs

Directions

Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
In a small skillet, saute green pepper and onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in jalapeno if desired, parsley, savory and carrots. Transfer to a 2-cup baking dish coated with cooking spray.
In a small skillet, melt remaining butter. Add bread crumbs; cook and stir until toasted and browned. Sprinkle over casserole.
Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Yield: 3 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2/3 cup (prepared with reduced-fat butter) equals 183 calories, 9 g fat (6 g saturated fat), 34 mg cholesterol, 377 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Carrot Casserole in Cooking for 2 Fall 2007, p16