Total Time
Prep 20 mins
Cook 25 mins

A quick make ahead dish good for buffets or potlucks. Another favorite of mine from the Benjamin Franklin award winning cookbook of midwestern U.S. origin called "Hollyhocks and Radishes."

Ingredients Nutrition


  1. Cook carrots in lightly salted water until just tender, about 10 minutes, and drain.
  2. Melt butter in medium saucepan, add onion and saute until soft. Stir in flour with whisk and cook 1 minute. Whisk in seasonings and milk, cooking until thickened.
  3. In a buttered, shallow 2 quart casserole, place half of carrots, all of the cheese then rest of carrots. Pour sauce over all and sprinkle with bread crumbs. Bake uncovered 25 minutes.
Most Helpful

I wish I could give this a better review, but we just didn't like it. I made it for (cdn) Thanksgiving. It seemed to need more flavour and less carrots, maybe it would be better with a few different vegetables.

amazon0313 October 15, 2007

I really enjoyed this casserole. I used swiss in one casserole and chedder in the other. I made a really big servings of this and put them in mini freezer containers when I was done so I can re heat them and pack in lunches as needed. Great recipe, made for ZWT 3!

anme June 27, 2007

Just lovely. Not diet food for sure! I had a ton of carrots to use up, and this did the trick. I love the combination of the carrots ans swiss cheese. The white sauce and breadcrumbs were fab as well. Served this as the main dish with a green side salad. Thanks for posting this, would make it again.

VegSocialWorker October 09, 2006