Publisher Photo
Publisher Photo
If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1-1/2 pounds carrots, cut into 3-inch julienne strips
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1/2 cup dry bread crumbs

Directions

Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown. Yield: 6-8 servings.
Originally published as Butter Baked Carrots in Quick Cooking November/December 2001, p65

Nutritional Facts

1 cup: 179 calories, 11g fat (6g saturated fat), 29mg cholesterol, 348mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 4g protein.

  • 1-1/2 pounds carrots, cut into 3-inch julienne strips
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1/2 cup dry bread crumbs
  1. Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown. Yield: 6-8 servings.
Originally published as Butter Baked Carrots in Quick Cooking November/December 2001, p65

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