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Scalloped Carrots Casserole Recipe

Scalloped Carrots Casserole Recipe photo by Taste of Home

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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.

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Scalloped Carrots Casserole Recipe

Prep: 25 min. Bake: 35 min.

Yield: 4-6 Servings

25 35 60

Ingredients

6 cups water
12 medium carrots, sliced 1/4 inch thick (about 4 cups)
1 medium onion, finely chopped
1/2 cup butter, divided
1/4 cup 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

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.
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.
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.

Originally published as Scalloped Carrots in Country Woman September/October 2001, p29

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Scalloped Carrots Casserole

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Reviewed on Mar. 28, 2012 by gingerriss

one word..WOW... I am so upset I had not found this receipe a long time ago. It is so so so good. We ate it for days. I am so excited to bring it to Easter to share with my family

Reviewed on Feb. 27, 2011 by jodi_alex

this is very addicting...scrumptious!!

Reviewed on Feb. 05, 2010 by daisey5

I used 2% milk and 2% milk cheddar cheese.

Reviewed on Aug. 11, 2008 by Sear A. Sautee

This is a wonderful recipe!