Delicious carrot casserole uses carrots in a rich cream sauce with green onions, cheddar cheese and a Corn Flake crumb topping.
Servings – 12
Prep Time – 25 minutes
Cook Time – 45 minutes
3cups Kelloggs Corn Flakes crushed to 1 cupIngredients
- 1stick unsalted butter divided
- 4 green onions sliced
- 1/2cup all-purpose flour
- 1tsp. salt
- 1/2tsp. pepper
- 1/2cup heavy whipping cream
- 1 1/2cups half-and-half cream
- 2cups sharp cheddar cheese shredded
- 4lbs. crinkle cut carrots cooked and drained
- 1tbsp. parsley flakes
Instructions
- Combine crumbs and 4 tbsp. melted butter; set aside.
- Add onion to remaining butter.
- Sauté over low heat.
- Add flour, salt and pepper.
- Stir in cream and half and half in 1/8 cup increments.
- Increase heat to medium; cook until bubbly and thickened, stirring constantly.
- Add cheese; stir until smooth.
- Stir in cooked carrots and parsley.
- Spread in greased 9×13” baking dish.
- Sprinkle with crumb mixture.
- Cover casserole with foil.
- Bake in 350° oven about 40 minutes.
- Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden.
Recipe Notes
NOTE: You can also use Ritz cracker crumbs – use 1 sleeve, crushed.
Recipe source: http://cantstayoutofthekitchen.com/wp-content/plugins/wp-ultimate-recipe/templates/print.php