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Scalloped Carrots Casserole

 Scalloped Carrots Casserole
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.
4-6 ServingsPrep: 25 min. Bake: 35 min.


  • 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


  • 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.
  • 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.
  • 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.

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Scalloped Carrots Casserole (continued)

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.