Margaret's Casserole Carrots

Recipe by Peggy Lynn
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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