Potluck Cheesy Carrot Casserole
"This is so yummy. It's creamy and cheesy and you can hardly tell you're eating carrots"
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
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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. -
Love this recipe! I've made it several times now and each time it's gobbled up. Thanks for sharing it! -
this was delicious! I made a half recipe... I've never been a big fan of cooked carrots, but I was making roast chicken and had a small bag of carrots in the fridge and wanted to try something new and this was fantastic!! I added a little extra onion, mustard, and celery salt and I also shredded the cheese...
Tweaks
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I used Mustard powder, and rice milk. I turned out great. I have family that can eat cheese, but not milk, so this was a good choice for us. No one could tell the difference. I also used half sharp cheddar, and Half Colby Jack because that is what I had on hand. This recipe has been floating around for a very long time, only it used American Cheese, which was also good. I like this version better, as it is healthier! I also used crumbled wheat Ritz crackers and left off the extra butter. Fantastic! Everyone ate them, even those that do not particularly like cooked carrots. :)
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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
RECIPE SUBMITTED BY
I love to cook using fresh, healthy ingredients. I love shopping at the local farmer's market and seeing a huge basket of fruit on my counter and crispers full of vegetables in my fridge.
Lately I've also been more and more interested in eating foods that are grown locally and in season. I'm very interested in reading the books, The 100 Mile Diet and Barbara Kingsolver's book, Animal, Vegetable, Miracle (I haven't read either of these books yet, just heard interviews). My interest in eating foods grown locally and in season was piqued after I bought and read the cookbook, Simply in Season. If you're reading this and have similar interests shoot me an email, I'd love to chat about this more and be inspired by you and your recipes.
I am a SAHM/teacher. Mostly I stay at home with my three children (2 girls, ages 7 and 9 and 1 boy, age 2). A few days a week I do some substitute teaching. I really enjoy what I do. For fun I like to scrapbook, take pictures, read, and spend time with friends. I'm also finding I really like to cook.
