Make Ahead Baked Carrots

8
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In

Recipe: #15031

October 23, 2014



"Old fashioned recipe from Esther Shank's Mennonite Cookbook. I love cooked carrots and I love creamed veggies, so this is one of my favorites. It's great for company too, because you can prepare it ahead of time and bake before dinner."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (103.4 g)
  • Calories 126
  • Total Fat - 8.5 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 23 mg
  • Sodium - 260.2 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 4.4 g
  • Protein - 2 g
  • Calcium - 56.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees and grease a 1 1/2 quart casserole dish.

Step 2

Peel and slice carrots, cover with salted water and bring to a boil, then turn down to simmer, cooking for 15 minutes or until tender. Drain and place in casserole dish.

Step 3

Meanwhile, saute onion in butter over medium heat until translucent. Add flour to onions, cooking a few minutes until flour turns golden.

Step 4

Then whisk in milk, a little at a time, stirring as you go. You may need to turn heat up to medium-high for this step.

Step 5

Add salt, sugar and dry mustard and stir again. Pour sauce over carrots.

Step 6

Combine bread crumbs and melted butter, sprinkle over top of casserole. Bake 25-30 minutes or until heated through.

Step 7

If making ahead, cover and put in fridge, removing 2 hours before serving and increase bake time by 10 minutes or more.

Tips & Variations


No special items needed.

Related

Felix4067

This was easy enough, but really lacked flavour. Also, how much is "1/4 onion"? I chose 1/4 cup, perhaps that was the problem with the lack of flavour. If I make this again I'll add more onion, some garlic, and definitely some additional seasonings. Only thing I did differently was to use fried onions instead of breadcrumbs on top.

review by:
(21 Dec 2016)