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Scrumptious Carrot Casserole

chef.jackson's picture
  Carrots 3 Pound
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Half and half 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 Tablespoon
  Bread slice 4
  Butter/Margarine 3 Tablespoon

Cook carrots, covered, in a small amount of boiling salted water 10 to 12 minutes or until crisp-tender; drain.
Spoon carrots into a lightly greased 21/2-quart casserole; set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper, dry mustard, sour cream, and horseradish; pour over carrots.
Saute" bread in 3 tablespoons butter until golden.
Sprinkle over casserole; bake at 350° for 25 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 168 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 25.9 mg8.6%

Sodium 228.7 mg9.5%

Total Carbohydrates 18 g6.1%

Dietary Fiber 3.5 g14%

Sugars 5.9 g

Protein 3 g5.8%

Vitamin A 384.5% Vitamin C 12.1%

Calcium 7.8% Iron 4.1%

*Based on a 2000 Calorie diet

Scrumptious Carrot Casserole Recipe