Carrot Potato Casserole Recipe
Carrot Potato Casserole Recipe photo by Taste of Home

Carrot Potato Casserole Recipe

Publisher Photo
I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 3 cups grated peeled uncooked potatoes
  • 1 cup grated carrots
  • 2 tablespoons grated onion

Nutritional Facts

1 serving (1/2 cup) equals 198 calories, 10 g fat (7 g saturated fat), 33 mg cholesterol, 468 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion.
  2. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender. Yield: 6 servings.
Originally published as Carrot Potato Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p127

Nutritional Facts

1 serving (1/2 cup) equals 198 calories, 10 g fat (7 g saturated fat), 33 mg cholesterol, 468 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Carrot Potato Casserole

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   (2)
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MY REVIEW
Reviewed Feb. 8, 2010

Very good. I didn't shred, but chopped the potatoes and carrots into small pieces instead. I also added some celery and added all the cheese to the sauce instead of putting half on top. Baked for 1 1/2 hours.

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