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Cheese-Scalloped Carrots Recipe
|Sliced carrots||6 Cup (96 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs) (2 Slices)|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1704 Calories from Fat 890
% Daily Value*
Total Fat 101 g155%
Saturated Fat 62.2 g311.2%
Trans Fat 0 g
Cholesterol 284 mg
Sodium 2387.7 mg99.5%
Total Carbohydrates 153 g50.9%
Dietary Fiber 25.6 g102.3%
Sugars 58.6 g
Protein 53 g105.1%
Vitamin A 2570.8% Vitamin C 146.5%
Calcium 162.8% Iron 46.2%
*Based on a 2000 Calorie diet
Drain well and set aside; keep warm.
For cheese sauce, in a saucepan cook the celery and onion in the 2 tablespoons butter or margarine till tender.
Stir in flour, salt, mustard, and pepper.
Add milk all at once.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Stir in the shredded cheddar cheese and parsley till the cheese is melted.
Place the drained, cooked carrots in a l'/z-quart casserole.
Pour cheese sauce over carrots.
Stir gently to mix.
Toss together the bread crumbs and melted 2 tablespoons butter; sprinkle over carrot-cheese mixture.
Bake in a 350Â° oven for 25 minutes or till heated through.