Creamy Carrot Bake Recipe
Creamy Carrot Bake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Wondering what vegetable to serve for your Christmas feast? Here's a holiday-special way of preparing sliced fresh carrots. It’s a great side for just about any main course.—Sandy O'Neal, Boalsburg, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 pounds fresh carrots, thinly sliced
  • 1/4 cup butter, cubed
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground mustard
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 tablespoon prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Directions

Preheat oven to 350°. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cook, covered, 5-7 minutes or until crisp-tender. Drain; set aside.
In same pan, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
Stir in flour and mustard until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheeses, horseradish and seasonings; cook and stir until cheese is melted. Stir in carrots.
Transfer to a greased 11x7-in. baking dish. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until heated through and bread crumbs are lightly browned. Yield: 8 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Creamy Carrot Bake in Taste of Home Christmas Annual Annual 2014

  • 2 pounds fresh carrots, thinly sliced
  • 1/4 cup butter, cubed
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground mustard
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 tablespoon prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cook, covered, 5-7 minutes or until crisp-tender. Drain; set aside.
  2. In same pan, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
  3. Stir in flour and mustard until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheeses, horseradish and seasonings; cook and stir until cheese is melted. Stir in carrots.
  4. Transfer to a greased 11x7-in. baking dish. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until heated through and bread crumbs are lightly browned. Yield: 8 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Creamy Carrot Bake in Taste of Home Christmas Annual Annual 2014

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