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Cheesy Carrot Bake

 Cheesy Carrot Bake
Carrots become everyone's favorite vegetable when they're prepared in Cheesy Carrot Casserole, says Carol Wilson of Dixon, Illinois.
18 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 4 pounds carrots, cut into 1/2-inch slices
  • 1-1/4 cups chopped onions
  • 11 tablespoons butter, divided
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2-1/2 cups milk
  • 10 ounces process cheese (Velveeta), cubed
  • 5-1/2 cups cubed day-old bread

Directions

  • Place carrots in a Dutch oven and cover with water; bring to a boil.
  • Reduce heat; cover and simmer until tender, about 10 minutes. Drain
  • and set aside.
  • In a large saucepan, saute onions in 4 tablespoons butter until
  • tender. Stir in the flour, salt, celery salt, mustard and pepper
  • until blended. Gradually add milk. Bring to a boil; cook and stir
  • for 2 minutes. Stir in cheese until melted. Add carrots and stir to
  • coat.
  • Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining
  • butter; toss with bread cubes. Sprinkle over the carrots. Bake,
  • uncovered, at 350° for 40-50 minutes or until heated through.

2 of 2

Cheesy Carrot Bake (continued)

Directions (continued)

  • Yield: 18 servings.
Nutritional Facts: 1 serving (1 cup) equals 218 calories, 13 g fat (8 g saturated fat), 34 mg cholesterol, 475 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.