Creamy Carrot Casserole
October 07, 2018
- Serving Size: 1 (382.4 g)
- Calories 544.7
- Total Fat - 40 g
- Saturated Fat - 24.8 g
- Cholesterol - 114 mg
- Sodium - 1034.7 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 5.6 g
- Sugars - 9.8 g
- Protein - 14.9 g
- Calcium - 473.4 mg
- Iron - 1.1 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.2 mg
Preheat oven to 350°F. Grease a 9″x13″ baking dish.
In a large pot bring water to a boil. Add carrots and cook for 5-7 minutes, until carrots have soften slightly. Drain carrots; set aside. (Note: depending on the size of your pot, this may need to be done in 2 batches).
In a medium pot, over medium-low heat melt butter. Add onions, sauté until softened.
Add flour and garlic powder to butter and onions; combine and allow to cook 1-2 minute while stirring.
While whisking, add 1 cup of milk; mix until combined. Add remaining milk, 1 cup at a time, mixing to combine each time.
Add salt, pepper, celery salt and mustard; whisk to combine. Bring sauce to a low boil and continue to cook until it thickens.
To the prepared baking dish, add half the cooked carrots. Cover evenly with 1 cup of shredded cheese and half the cream sauce. Repeat with remaining carrots, cheese and sauce.
Add bread crumbs to 1/4 cup of melted butter and mix thoroughly. Spread mixture evenly over the casserole.
Bake uncovered 25-30 minutes, until browned and heated through. Serve immediately or chill and reheat to serve.
Tips & Variations
No special items needed.