Total Time
Prep 10 mins
Cook 50 mins

I love cooked carrots and I love creamed veggies, so this is one of my favorites. Originally from Esther Shank's Mennonite cookbook, tweaked a bit by me.

Ingredients Nutrition


  1. If not making ahead of time, preheat oven to 350 degrees.
  2. Grease a 1 1/2 qt baking dish.
  3. Peel and slice carrots. Cover with salted water and bring to a boil, cook for 15 minutes or until tender. Drain and place in baking dish.
  4. Meanwhile, saute onion in butter over medium heat until translucent.
  5. Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again.
  6. Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole.
  7. If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees.
  8. Bake for 25-30 minutes or until heated through.
Most Helpful

4 5

Pretty tasty. I used shredded carrots - because I had some extra from another project - and cooked them about 5 min in the boiling water. I also didn't have cream so just used regular 2% milk. I also used italian bread crumbs. Thanks

5 5

These are sooo good! My guests loved them. I used half-and-half instead of milk and cream (it's cheaper). The baked dish comes out with a very thick white sauce even though it doesn't look that way before baking. And btw, I have that same cookbook, Puppitypup! I've just never used this recipe! Thanks for sharing!

5 5

Oh yes, these were marvellous, cooked to perfection and served in a smooth creamy sauce, we loved these! Didn't take me long to prepare and then pop in the oven as the other dishes baked. looks as good as they taste, but I forgot to take a photo :( next time for sure! I will DEFINITELY be making them again! good to know that this would be easy to make ahead, a very good dish for entertaining. thanks, puppitypup!