How To Make A Cheesy Carrot Casserole | Tasting Table Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
4 to 6 servings
Ingredients
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1¼ teaspoons dry mustard
  • ¼ teaspoon pepper
  • ¼ teaspoon celery salt
  • 3 cups carrots, peeled and sliced into ¼-inch-thick rounds
  • 2 cups shredded sharp cheddar cheese
  • 3 tablespoons butter
  • 1 cup bread crumbs
Directions
  1. Make the béchamel sauce: In a small sauce pan, melt ¼ cup of the butter. Once it has melted, add the flour, whisking constantly. Whisk for 1 more minute until the roux has become a light golden brown and gives off a nutty aroma. Add the milk, whisking constantly, until the sauce thickens and coats the back of a spoon, 5 to 7 minutes. Remove the sauce from the heat and stir in the salt, onion powder, dry mustard, pepper and celery salt.
  2. Meanwhile, bring water to a boil in a medium pot. Add the carrots to the boiling water and cook until almost tender, 7 to 9 minutes.
  3. Preheat the oven to 350°. Put the carrots in a small baking dish and pour the béchamel sauce over them until they are completely covered. Evenly sprinkle the shredded cheese over the mixture. Cover the baking dish with foil and bake for 20 minutes.
  4. Meanwhile, heat the butter in a medium sauté pan. Add the bread crumbs and cook until they turn golden brown, about 3 minutes.
  5. After 20 minutes, remove the baking dish from the oven. Remove the foil and cover the cheese layer with the bread crumbs. Bake for an additional 15 minutes, making sure the bread crumbs don't burn. Cool for 5 minutes before serving.