Scalloped carrots
Not a low-fat, low-calorie recipe, oh my!
My, oh my, oh delicious!
- 12 medium carrots, peeled and slided 1/4" thick
Cook carrots in a small amount of boiling, salted water 5 minutes, or until just crisp tender.
Drain and set aside.
- 1/2 c butter
- 1/2 c minced onions
- …
- 1/4 c flour
- 1/4 tsp dry mustard
- 1/4 tsp white pepper (or black)
- 1/4 tsp celery seed
- …
- 2 c milk
- …
- 1/2 tsp salt
- 2 c shredded Cheddar cheese
Melt butter in a heavy saucepan over low heat.
Add onion and cook until tender.
…
Whisk in dry ingredients and stir until smooth. Cook 1 minute, stirring constantly (to get rid of the raw flour taste).
Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly.
…
Add salt and cheese, stirring until cheese melts.
Add the carrots and stir to combine.
Pour into a lightly greased 2-quart casserole.
- 2 Tbsp butter
- 1 c soft bread crumbs
Melt butter in a small saucepan.
Add breadcrumbs and stir gently with a fork to combine.
Sprinkle breadcrumbs over the top of the casserole.
Bake 30 minutes at 350°F or uhntil sauce is bubbly and topping is browned.
Servings: 8-10
Credits: Busy Cooks