Make Ahead Baked Carrots
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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