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Cheesy Carrot Casserole


1 Stick Button
1 Onion, Chopped
1/4 C Flour (Whole Wheat is OK)
1 t Salt
1/2 t Dry Mustard
1/2 t Black Pepper
2 C Milk
1 C Shredded Cheddar Cheese
2 lbs Baby Carrots
1 C Panko, Ritz, Cheez-Its, etc

Melt butter in dutch oven. Add onion and cook until soft. Add in flour and cook roux for a couple minutes. Slowly add milk, whisking well between each addition. Stir in cheese until melted. Stir in carrots. Transfer to a sprayed Lasagna pan. Bake for 30 minutes in 350F oven. Top with panco, crackers, cheez-its, etc, then bake another 15-30 minutes or until carrots are soft.

Note: you can boil/steam the carrots ahead of time, then immediately add topping and bake for 30 minutes to save time if desired.

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