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Scalloped Carrots Casserole Recipe

Scalloped Carrots Casserole Recipe

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. YIELD: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

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: 6 servings.

Nutritional Facts

1 serving: 430 calories, 29g fat (19g saturated fat), 88mg cholesterol, 973mg sodium, 29g carbohydrate (12g sugars, 5g fiber), 15g protein .

Reviews for Scalloped Carrots Casserole

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MY REVIEW
gailee43 244931
Reviewed Mar. 5, 2016

"Umm,Umm good ! Made this for a family gathering. Some attending didn't like carrots however, I convinced them to try it. Needless to say, They all loved it. I had to make several copies of the receipe , even for the ones that "didn't like carrots". This casserole is bound to be served often at my house."

MY REVIEW
punkysquirrel 227760
Reviewed Jun. 11, 2015

"This was absolutely delicious! I had this in my recipe box for a while now and recently made it. Why did I wait so long?!?!? I can see making this many more times in the future."

MY REVIEW
tramar 109559
Reviewed Aug. 28, 2014

"Wanted to try this casserole but was in a super hurry so here are the changes I made:

I used half of a medium onion sauteed in 1/4 of butter and:
I used two envelopes of White Sauce Mix and prepared according to package directions but added the ground mustard and only an 1/8 of a teaspoon of celery salt and added an 1/8 of a teaspoon celery seed. I also used croutons instead of bread cut into cubes.
Next time I will use french fried onion rings for a different flavor twist topping.
Even with my changes this was super good!"

MY REVIEW
gingerriss 38278
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
jodi_alex 109552
Reviewed Feb. 27, 2011

"this is very addicting...scrumptious!!"

MY REVIEW
daisey5 89570
Reviewed Feb. 5, 2010

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

MY REVIEW
Sear A. Sautee 31803
Reviewed Aug. 11, 2008

"This is a wonderful recipe!"

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