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Butter Baked Carrots

By: G De Boer  
"If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 116 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds carrots, cut into 3-inch julienne strips
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 6 tablespoons butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1/2 cup dry bread crumbs

Directions

  1. Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2007 by DANIELLE BEATTY 
These were just OK. I thought it was a little too rich, but that was partly due to having... MORE

 
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