Name: Margaret's Casserole Carrots
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 lbs carrots; 3 tablespoons butter or 3 tablespoons margarine (I use butter); 3 tablespoons all-purpose flour; 3/4 teaspoon dry mustard; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 3 cups whole milk; 1/4 cup grated parmesan cheese, plus; 1/2 cup additional parmesan cheese, to top the casserole with

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Recipe by Peggy Lynn

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Margaret's Casserole Carrots created by Bev I Am

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

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

2 lbs carrots
3 tablespoons butter or 3 tablespoons margarine (I use butter)
3 tablespoons all-purpose flour
³⁄₄ teaspoon dry mustard
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon paprika
¹⁄₈ teaspoon pepper
3 cups whole milk
¹⁄₄ cup grated parmesan cheese, plus
¹⁄₂ cup additional parmesan cheese, to top the casserole with

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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RECIPE MADE WITH LOVE BY

@Peggy Lynn

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@Peggy Lynn

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

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review by egvaughan

8/19/2013

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!

Replies 1
review by Lindas Busy Kitchen

2/28/2009

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

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Replies 1
review by LonghornMama

9/28/2005

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!

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Replies 1
review by barbie66

8/3/2005

I made these last night and served with a pot roast. What a nice combo! I followed your instructions exactly, but I did add some white shredded cheddar at the end. Thank you for such precise directions. This dish is a definite change from just cooking steamed carrots. Thank you for sharing such a great recipe, Peggy Lynn! --Marla

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Replies 1
photo by Bev I Am

5/3/2005

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