Carrot Casserole With Cheddar Cheese Sauce
These tasty carrots are cooked with a simple cheddar cheese sauce. The casserole is topped with breadcrumbs or canned french fried onion rings.
- Serves: 6 persons
- 1 ½pounds carrots (peeled and thinly sliced, about 5 cups of 1/4-inch slices)
- 1cup water
- ½teaspoon salt
- 2tablespoons butter
- 2tablespoons all-purpose flour
- 1cup milk
- 1cup cheddar cheese (sharp, shredded)
- 1pinch ground mustard
- salt to taste
- black pepper to taste
- For the Topping:
- 1cup breadcrumbs (fresh and soft)
- 2tablespoons butter (melted)
Step 1Gather the ingredients.
Step 2Heat the oven to 350 F. Lightly butter a 1 1/2- to 2-quart baking dish.
Step 3Combine the sliced carrots, water, and salt in a saucepan over medium-high heat. Bring to a boil. Cover and reduce heat to medium-low; simmer until tender, about 20 minutes.
Step 4Drain well and set aside.
Step 5Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the all-purpose flour. Cook, stirring, for 2 minutes, until bubbly and smooth.
Step 6Add the milk, stirring constantly. Cook, stirring constantly until the sauce has thickened. Add the shredded cheddar cheese and the ground mustard. Taste and add salt and pepper, as needed.
Step 7Gently combine the sauce with the carrots and spoon into the prepared baking dish.
Step 8In a small bowl, toss the fresh breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the crumbs evenly over the carrot mixture.
Step 9Bake the casserole at 375 F for 20 to 25 minutes, or until the mixture is bubbly and the topping is lightly browned. To brown the topping more, turn the oven setting to broil for a minute or two.