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Eleanor Roosevelt's Carrots And Spaghetti Casserole

Here's how you make Eleanor Roosevelt's Carrots And Spaghetti Casserole
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  • Servings: 6
  • Prep: 9m
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 8 ounces dry spaghetti
  • 6 cups water, boiling
  • 1 teaspoon salt
  • 8 ounces baby carrots
  • Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Add carrots to water and bring to a boil.

  • Step 2: Add salt to rapidly boiling water.

  • Step 3: Add pasta and cook until al dente.

  • Step 4: Drain.

  • Step 5: Meanwhile, cook butter and flour together.

  • Step 6: Add seasoning to taste.

  • Step 7: Add milk and whisk until smooth.

  • Step 8: Simmer until thickened and pasta is cooked.

  • Step 9: Season to taste.

  • Step 10: Add to drained pasta.

  • Step 11: Toss.

  • Step 12: Pour into buttered pan sprayed casserole 9x13.

  • Step 13: Bake uncovered 30 minutes until bubbly at 350 degrees F.

We hope you enjoy this recipe!

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