Ingredients for Cheesy Carrot Casserole
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How to Make Cheesy Carrot Casserole
- Preheat oven to 350°F (175°C).
- Wash and chop 2 pounds of carrots into 1/2-inch pieces.
- Boil carrots in a large pot of salted water until tender, about 15-20 minutes. Drain well and set aside. You should have approximately 6 cups of cooked carrots.
- Melt 1/4 cup butter in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until soft and translucent, about 5 minutes.
- Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon celery salt.
- Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Stir in 2 tablespoons Dijon mustard.
- In a 2-quart casserole dish, layer half of the cooked carrots, then half of a 12-ounce package of shredded cheddar cheese (about 3 cups). Repeat layers with remaining carrots and cheese. Pour the cheese sauce evenly over the top.
- Melt 2 tablespoons butter in a small bowl.
- Stir in 1 cup bread crumbs.
- Sprinkle bread crumbs evenly over the casserole.
- Bake uncovered for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
20g
Fat
64g
Carbs
6g
