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Cheesy Carrot Casserole Recipe

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Carrots become everyone's favorite vegetable when they're prepared in Cheesy Carrot Casserole, says Carol Wilson of Dixon, Illinois.

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Cheesy Carrot Casserole Recipe

Prep: 15 min. Bake: 40 min.

Yield: 18 Servings

15 40 55

Ingredients

4 pounds carrots, cut into 1/2-inch slices
1-1/4 cups chopped onions
11 tablespoons butter, divided
5 tablespoons 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

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.
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.
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.

Nutritional Facts 1 serving (1 cup) equals 218 calories, 13 g fat (8 g saturated fat), 34 mg cholesterol, 475 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Cheesy Carrot Casserole in Taste of Home October/November 2001, p54

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