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Butter Baked Carrots

 Butter Baked Carrots
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.
6-8 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 179 calories,

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Butter Baked Carrots (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 29 mg cholesterol, 348 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.