- Prep Time
- Cook Time
Great Tastes 2017-2018
9-10 cups (3 lb) carrots, peeled and sliced into rounds (~12-16 carrots)
1/2 cup (125 mL) butter
1 cup (250) diced onion
1/2 cup (125 mL) flour
4 cups (1 L) milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) celery salt
1 tsp (5 mL) prepared mustard
2 cups (500 mL) shredded cheddar cheese
1/4 cup (50 mL) butter, melted
1 cup (250 mL) dry bread crumbs
Preheat oven to 350°F. Grease a 9”x13” baking dish.
In a large pot bring water to a boil. Add carrots and cook for 5-7 minutes, until carrots have soften slightly. Drain carrots; set aside. (Note depending on the size of your pot, this may need to be done in 2 batches)
In a medium pot, over medium-low heat melt butter. Add onions, sauté until softened. Add flour to butter and onions; combine and allow to cook 1 minute while stirring. While whisking, add 1 cup of milk; mix until combined. Add remaining milk, 1 cup at a time, mixing to combine each time. Add salt, pepper, celery salt and mustard; whisk to combine. Bring sauce to a low boil and continue to cook until it thickens.
To the prepared baking dish, add half the cooked carrots. Cover evenly with 1 cup of shredded cheese and half the cream sauce. Repeat with remaining carrots, cheese and sauce.
Add bread crumbs to ¼ cup of melted butter and mix thoroughly. Spread mixture evenly over the casserole.
Bake uncovered 50-60 minutes, until browned and heated through. Serve immediately or chill and reheat to serve.
Per Serving: 13 g protein;
366 mg (36% DV) calcium;
391 calories; 25 g fat; 28 g carbohydrate; 3.3 g fibre; 355 mg sodium