Scrumptious Carrot Casserole
|All purpose flour||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 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.
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