Prep 20 mins
Cook 30 mins
This is so yummy. It's creamy and cheesy and you can hardly tell you're eating carrots
- 12 medium carrots, sliced
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup chopped onion
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon celery salt
- 1 teaspoon prepared mustard
- 2 cups milk
- 8 ounces cheddar cheese, sliced (medium or sharp)
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup dry breadcrumbs
- Cook carrots in salted water until tender. You should have 6 cups. Drain.
- Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
- Mix in flour, sailt, pepper and celery salt.
- Stir in mustard and milk until it boils and thickens.
- Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
- Melt second amount of butter in small saucepan. Stir in crumbs.
- Spread over all.
- Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.
I'm not that keen on carrots to start with but know how important they are, healthwise. So this casserole is a good way for me to fit them into my meals. Instead of using cheese slices I used 8 oz of shredded cheddar and mixed it into the sauce. I also threw a handful of parmesan on top instead of breadcrumbs(less carbs that way). I think the celery salt was a very nice touch. I really enjoyed this and will make it again. I had some left over and used it to fill some "TV" dinners I made to freeze. Thanks
I have made this several times- it is one of my favorite side dishes. Guess it's time I reviewed it! Great casserole- love the flavor combinations, and the sauce just makes it. I don't change a thing- I make it exactly as written, and it's perfection. Thanks, Monica, for a recipe that's not only a keeper, but an all time favorite!
Excellent carrot casserole. It's nice and cheesey and the mustard (I used Dijon), onions and celery salt added great flavor. This would be a great addition to a holiday meal or just anytime! Thanx for sharing this recipe.