Make-Ahead Baked Carrots

“I love cooked carrots and I love creamed veggies, so this is one of my favorites. Originally from Esther Shank's Mennonite cookbook, tweaked a bit by me.”
READY IN:
1hr
SERVES:
6
YIELD:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. If not making ahead of time, preheat oven to 350 degrees.
  2. Grease a 1 1/2 qt baking dish.
  3. Peel and slice carrots. Cover with salted water and bring to a boil, cook for 15 minutes or until tender. Drain and place in baking dish.
  4. Meanwhile, saute onion in butter over medium heat until translucent.
  5. Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again.
  6. Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole.
  7. If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees.
  8. Bake for 25-30 minutes or until heated through.

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