Carrot Potato Casserole Recipe

Carrot Potato Casserole Recipe photo by Taste of Home

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Carrot Potato Casserole Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 6-8 Servings

15 75 90

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese, divided
3 cups grated peeled uncooked potatoes
1 cup grated carrots
2 tablespoons grated onion

Directions

In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion.
Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender. Yield: 6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 198 calories, 10 g fat (7 g saturated fat), 33 mg cholesterol, 468 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Carrot Potato Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p127

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Carrot Potato Casserole

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(1-1) of 1 reviews

Reviewed on Feb. 08, 2010 by kafaughn

Very good. I didn't shred, but chopped the potatoes and carrots into small pieces instead. I also added some celery and added all the cheese to the sauce instead of putting half on top. Baked for 1 1/2 hours.