My dear foodie friends…it is time to step out of your side dish, veggie dish, non-dish rut.
It is time to step back from the canned vegetable and try something new.
This cheesy carrot casserole is the answer.
Last year, I stumbled upon a recipe for broccoli casserole. I like broccoli, and I like cheese and so I whipped it up.
Holy Guacamole it was good. Soo soo good. It’s now a regular dish at our dinner table good.
So when I was flipping through an old cookbook I found at Good-Will (I love to pick up old church cookbooks!), and found a recipe for cheesy carrot casserole, I knew that not only did I need to buy that cookbook but I also had to try this recipe.
Cheesy carrot casserole is not something I had heard of before.
I love cooked carrots and highly recommend the candied carrots as a future side dish, however cheesy carrot casserole was new to me; and it was calling my name!
I whipped this casserole up when we had company over for dinner. I decided to try it out on them. I adapted the recipe to what I had on hand and it exceeded my expectations. I literally ate this, and this alone, for lunch the next day.
If you love cheese and carrots then this cheesy carrot casserole is a must try!
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- 1/2 cup butter
- 1/2 cup medium onion
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
- 1 cup plain bread crumbs
- Preheat oven to 350*F
- Grease a 9 x 13 casserole dish and set aside.
- Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven.
- As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent.
- Add flour, salt, mustard and pepper and mix well to create a paste.
- Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well.
- Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined.
- When carrots are cooked half way, place carrots on the bottom of the casserole dish.
- Pour cheese mixture on top of carrots ensuring to cover carrots completely.
- Sprinkle bread crumbs on top of sauce and bake for 25 minutes.
- Remove from oven and serve immediately.
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