Creamy Carrot Crunch Casserole

"The Casserole Queens Cookbook"
 
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Ready In:
1hr 25mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°; lightly coat a 9 x 13 inch casserole dish with cooking spray.
  • Melt 2 tablespoons butter in a large skillet set over med-high heat.
  • Add carrots, salt, pepper, and marjoram.
  • Cook, stirring occasionally, until the carrots just start to brown, about 7 minutes.
  • Sprinkle the flour over the carrots, stirring constantly.
  • Cook until the flour turns golden, 1-2 minutes.
  • Slowly pour in the cream while stirring constantly.
  • Bring to a boil, then remove the pan from the heat.
  • Pour the mixture into the prepared casserole dish and cover with foil.
  • Bake until the cream is bubbling and the carrots just give way when pierced with a knife, 20-25 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet set over medium heat.
  • Add in garlic and cook until the butter just begins to brown, about 3 minutes.
  • Add the breadcrumbs and season with salt and pepper.
  • Cook, stirring occasionally, until the breadcrumbs are lightly browned, about 5 minutes.
  • Transfer to a medium bowl and set aside.
  • When the casserole has finished cooking, remove the foil and allot to sit for about 10 minutes.
  • Sprinkle with the toasted breadcrumbs evenly over the top before serving.

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