Scrumptious Carrot Casserole Recipe
Ingredients
| 3 pounds carrots, scraped and cut into 1/4-inch slices | ||
| 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 | |
| 1/2 cup commercial sour cream | ||
| 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.
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.
Chef
