Cheese Scalloped Carrots
A home-kitchen version of cheese scalloped carrots, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 lb. carrots, sliced
- 2 Tbsp. butter
- 1/2 c. finely chopped celery
- 1/4 c. finely chopped onion
- 2 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
- dash of pepper
- 1 1/2 c. milk
- 1 c. (4 oz.) shredded Cheddar cheese
- 1 c. soft breadcrumbs
- 2 Tbsp. butter, melted
- 2 Tbsp. chopped fresh parsley
Method
Cook carrots in boiling salted water to cover for 8 to 10 minutes, or until tender.
Drain and set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat.
Add celery and onion; cook, stirring often, until tender.
Add flour and next 3 ingredients, stirring until blended.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in cheese and carrots; spoon into a lightly greased 1 1/2-quart casserole. Combine breadcrumbs and remaining ingredients; sprinkle over carrot mixture.
Bake at 350° for 25 minutes.
Yields 6 to 8 servings.
