Carrot Potato Casserole
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
YIELD: 8 servings.
I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!
Ingredients
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 cups whole milk
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1 cup shredded cheddar cheese, divided
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3 cups grated peeled uncooked potatoes
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1 cup grated carrots
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2 tablespoons grated onion
Directions
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1.
In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion.
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2.
Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.
Nutrition Facts
1/2 cup: 198 calories, 10g fat (7g saturated fat), 33mg cholesterol, 468mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.
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