Carrot Potato Casserole Recipe

4.5 1 2
Carrot Potato Casserole Recipe
Carrot Potato Casserole Recipe photo by Taste of Home
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Carrot Potato Casserole Recipe

Read Reviews
4.5 1 2
Publisher Photo
I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

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

Directions

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.
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

1/2 cup: 198 calories, 10g fat (7g saturated fat), 33mg cholesterol, 468mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 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
  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

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kafaughn User ID: 3552105 76964
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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