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Carrot Casserole for Three

 Carrot Casserole for Three
ā€œI use carrots dug fresh from our garden to make this colorful casserole,ā€ writes Blaine Baker from Kelseyville, California. ā€œIts creamy, buttery texture makes folks 'root' for this comforting side dish.ā€
3 ServingsPrep: 25 min. Bake: 15 min.


  • 4 medium carrots, sliced
  • 1/3 cup finely chopped green pepper
  • 1 tablespoon finely chopped onion
  • 2 tablespoons plus 2 teaspoons butter, divided
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (5-1/2 ounces) evaporated milk
  • 1 teaspoon minced jalapeno pepper, optional
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon dried savory
  • 2 tablespoons dry bread crumbs


  • Place 1 in. of water in a small saucepan; add carrots. Bring to a
  • boil. Reduce heat; cover and simmer for 7-9 minutes or until
  • crisp-tender. Drain and set aside.
  • In a small skillet, saute green pepper and onion in 2 tablespoons
  • butter until tender. Stir in the flour, salt and pepper until
  • smooth. Gradually add milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Stir in jalapeno if desired, parsley, savory and carrots. Transfer to
  • a 2-cup baking dish coated with cooking spray.

2 of 2

Carrot Casserole for Three (continued)

Directions (continued)

  • In a small skillet, melt remaining butter. Add bread crumbs; cook and
  • stir until toasted and browned. Sprinkle over casserole.
  • Bake, uncovered, at 350° for 15-20 minutes or until bubbly.
  • Yield: 3 servings.
Nutritional Facts: 2/3 cup (prepared with reduced-fat butter) equals 183 calories, 9 g fat (6 g saturated fat), 34 mg cholesterol, 377 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.