Thursday, May 26, 2016

Creamy Carrot Casserole

This Creamy Carrot Casserole features carrots baked in a cream sauce and topped with buttery crushed cornflakes. This comforting side dish goes perfectly alongside a roast chicken.

Mixed in the casserole is sharp cheddar cheese for some great flavor.


Creamy Carrot Casserole
Makes about 8 servings

  • 3 cups Kellogg's Corn Flakes, crushed to 1 cup
  • 1 stick Land O’ Lakes butter, divided
  • 4 green onions, sliced
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups half-and-half cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 lbs. crinkle-cut carrots, cooked and drained
  • 1 tbsp. parsley flakes
  1. Combine crumbs and 4 tbsp. melted butter; set aside.
  2. Add onion to remaining butter. Saute over low heat. Add flour, salt and pepper. Stir in cream and half and half in 1/2 cup increments.
  3. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in cooked carrots and parsley.
  4. Spread in greased 9 x 13” baking dish. Sprinkle with crumb mixture. Cover casserole with foil.
  5. Bake in 350° oven about 40 minutes. Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden.
Recipe slightly adapted from Can't Stay Out of the Kitchen.

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