Margaret's Casserole Carrots

READY IN: 1hr 15mins
Bev
Recipe by Peggy Lynn

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

Top Review by Linda's Busy Kitchen

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

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.

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