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Ingredients
| carrots: 1 lb |
| salted butter: 2 Tbl |
| sweet onions: 1/4 (chopped) |
| all-purpose flour (unsifted): 2 Tbl |
| 2% milk: 1/2 cup |
| light whipping cream (fluid): 1/2 cup |
| salt: 1/2 tsp |
| granulated sugar: 1/2 tsp |
| ground mustard: 1/8 tsp |
| bread crumbs: 1/3 cup |
| salted butter: 1 Tbl (melted) |
Make-Ahead Baked Carrots
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
- If not making ahead of time, preheat oven to 350 degrees.
- Grease a 1 1/2 qt baking dish.
- 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.
- Meanwhile, saute onion in butter over medium heat until translucent.
- Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again.
- Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole.
- If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees.
- Bake for 25-30 minutes or until heated through.