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Scalloped Carrots Casserole

Total Time

Prep: 25 min. Bake: 35 min.

Makes

6 servings

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.

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 whole milk
  • 2 cups 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.

Nutrition Facts

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

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