|Nutritional Guidelines (per serving)|
|Servings: Serves 8-10|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fabulous Scalloped Carrots recipe is a perfect side dish for potlucks and other entertaining times. A smooth and velvety cheese sauce blankets the tender carrots with a crisp bread crumb topping in this easy make dish.
- Gather the ingredients.
- Preheat oven to 350 degrees F. Boil carrots in small amount of salted water 4-6 minutes or until until just crisp-tender. Drain and set aside.
- Melt 1/2 cup butter in heavy saucepan over low heat. Add onion and garlic and sauté until tender. Add flour and mustard, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt and cheese, stirring until cheese melts. Combine carrots and sauce in a lightly greased 2-quart casserole.
- At this point you can cover and refrigerate the casserole. About 45 minutes before you're ready to eat, take out of the fridge, sprinkle with breadcrumbs, and bake for 40-50 minutes, until bubbly and browned.
- If you want to eat right away, combine 2 Tbsp. melted butter and breadcrumbs in small bowl; sprinkle over casserole. Bake at 350 degrees F for 25-30 minutes or until sauce is bubbly and topping is browned.