Cheese Scalloped Carrots Recipe

Name: Cheese Scalloped Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots, sliced; 2 Tbsp. butter; 1/2 c. finely chopped onion; 2 Tbsp. flour; 1/4 tsp. salt; 1/4 tsp. dry mustard; dash of pepper; 1 1/2 c. milk; 1 c. shredded cheese; 1 c. breadcrumbs; 2 Tbsp. butter

Servings: persons

2 lb. carrots, sliced
2 Tbsp. butter
1/2 c. finely chopped onion
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. dry mustard
dash of pepper
1 1/2 c. milk
1 c. shredded cheese
1 c. breadcrumbs
2 Tbsp. butter

1
Cook carrots in salted boiling water, cover, 8 to 10 minutes or until tender.
2
Drain and set aside.
3
Melt 2 tablespoons butter in a saucepan over low heat.
4
Add onion and cook, stirring often, until tender.
5
Add flour and next three ingredients, stirring until blended.
6
Cook 1 minute, stirring constantly.
7
Gradually add milk; cook over medium heat, stirring constantly until mixture is thick and bubbly.
8
Stir in cheese and then carrots.
9
Spoon into a lightly greased 1 1/2-quart casserole.
10
Combine bread crumbs and 2 tablespoons butter and sprinkle over carrot mixture.
11
Bake at 350u00b0 for 25 minutes.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. carrots, sliced, 2 Tbsp. butter, 1/2 c. finely chopped onion, 2 Tbsp. flour, and more.

Yes, Cheese Scalloped Carrots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Scalloped Carrots

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