Margaret's Casserole Carrots

Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

I won a local cooking contest(Vegetable Category)with this spin on a retro BH&G carrot recipe. Hope you enjoy

Ingredients Nutrition

Directions

  1. Peel Carrots; slice crosswise on the bias.
  2. Cook, covered, in boiling salted water, until just tender, about twenty minutes.
  3. Drain thoroughly (this is really important).
  4. Set aside.
  5. In a medium saucepan melt butter,blend in flour, dry mustard, salt, paprika and pepper.
  6. Add milk all at once.
  7. Cook and stir until thickened and bubbly (This requires a bit of time).
  8. Stir in 1/4 cup of the grated parmesan cheese.
  9. Combine cooked carrots and sauce.
  10. Turn into a one and a half quart casserole dish.
  11. Bake, covered, at 350 degrees for 30 minutes.
  12. Uncover, and sprinkle with up to one half cup of additional parmesan cheese (depending on your taste).
  13. Bake,uncovered, for five more minutes or until desired browning is achieved.
Most Helpful

I got this recipe out of a cook book about 32 years ago and have been making it since that time. It has always been a hit. People who normally do not eat cooked carrots have said they love this! The cook book also had French Fried onions added at the end for that extra crunch. Delicious!

5 5

Delicious!!! I couldn't wait to try these carrots, and they were a big hit with all of us. Even my friends grandson loved them and he is a very fussy eater! I loved the cheesy sauce, and I will be having this again many times. Thank you for sharing your recipe with us Peggy! Linda

5 5

Really different and delicious! I will eat carrots even though they're not one of my favorite veggies, but I went back for seconds tonight. The creamy but not overly cheesy sauce is a great alternative to the regular old sweet glazes. Thanks, Peggy Lynn, for a great recipe!