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Scalloped Carrots Casserole Recipe
Scalloped Carrots Casserole Recipe photo by Taste of Home

Scalloped Carrots Casserole Recipe

Publisher Photo
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 4-6 servings

Ingredients

  • 12 medium carrots, sliced 1/4 inch thick (about 4 cups)
  • 1 medium onion, finely chopped
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • Dash pepper
  • 2 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 slices whole wheat bread, cut into small cubes

Nutritional Facts

1/2 cup equals 430 calories, 29 g fat (19 g saturated fat), 88 mg cholesterol, 973 mg sodium, 29 g carbohydrate, 5 g fiber, 15 g protein.

Directions

  1. Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.
  2. In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  3. In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.
Originally published as Scalloped Carrots in Country Woman September/October 2001, p29

Nutritional Facts

1/2 cup equals 430 calories, 29 g fat (19 g saturated fat), 88 mg cholesterol, 973 mg sodium, 29 g carbohydrate, 5 g fiber, 15 g protein.

Reviews for Scalloped Carrots Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Mar. 28, 2012

one word..WOW... I am so upset I had not found this receipe a long time ago. It is so so so good. We ate it for days. I am so excited to bring it to Easter to share with my family

MY REVIEW
Reviewed Feb. 27, 2011

this is very addicting...scrumptious!!

MY REVIEW
Reviewed Feb. 5, 2010

I used 2% milk and 2% milk cheddar cheese.

MY REVIEW
Reviewed Aug. 11, 2008

This is a wonderful recipe!

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