Swiss Carrot Casserole
"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.""
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 12 carrots, peeled and sliced
- 2 tablespoons butter
- 2 tablespoons onions, minced
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- fresh ground pepper, to taste
- 2 cups low-fat milk
- 1⁄2 lb swiss cheese or 1/2 lb jarlsberg cheese, thinly sliced
- 1 1⁄2 cups fresh breadcrumbs
directions
- Cook carrots in lightly salted water until just tender, about 10 minutes, and drain.
- 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.
- 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.
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Reviews
-
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. -
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! -
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. -
I have always loved carrots and swiss cheese together so I knew I'd love this....and I did! I went a little heavier on the cheese and the onions, but otherwise made it as written. We all love carrots to begin with, so this was a real treat. Cheesey comfort food. This is a real keeper! Thanx for sharing. -
i got some cans of carrots cheap and used them in this dish instead of cooking the carrots anything with cheese in it is good lol dee
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
