Scalloped Carrots
Recipe from Midwest Living

Cheese sauce and croutons make this side-dish casserole hard to resist. Serve it with beef or pork roast, or grilled chicken.


Scalloped Carrots

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Servings: 12 to 16 side-dish servings
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Carrots, Carrots, Christmas Side Dishes, Father's Day, Mother's Day, Onions, Valentine's Day, Vegetable Casseroles
 
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Ingredients
  • 3  pounds
    carrots, peeled and sliced (9 cups)
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  • 1  cup
    chopped onion
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  • 1/4  cup
    butter or margarine
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  • 1/4  cup
    all-purpose flour
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    dry mustard
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  • 1/4  teaspoon
    celery salt
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  • 1/8  teaspoon
    pepper
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  • 2  cups
    milk
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  • 1  8-ounce
    package process cheese spread, cubed
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  • 4-1/2  cups
    cubed bread (6 slices)
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  • 1/3  cup
    butter or margarine, melted
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Directions
1.
Cook carrots in boiling water 7 to 9 minutes or until just crisp-tender; drain.
2.
Meanwhile, in a large saucepan, cook onion in the 1/4 cup butter or margarine until tender. Stir in flour, salt, mustard, celery salt, and pepper.
3.
Add milk all at once. Cook and stir until bubbly. Stir in cheese spread until melted. Add carrots and stir to coat. Transfer to12x7-1/2x2-inch (2-quart rectangular) baking dish.
4.
Toss bread cubes and the 1/3 cup melted butter or margarine to coat; sprinkle over carrots.
5.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until the mixture is bubbly, and the bread cubes are lightly toasted. Makes 12 to 16 side-dish servings.
Nutrition information
Calories 244, Total Fat 15 g, Saturated Fat 8 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 39 mg, Sodium 616 mg, Carbohydrate 22 g, Total Sugar 9 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 21%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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