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Scrumptious Carrot Casserole

chef.jackson's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
12

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