Carrot Casserole


Carrot Casserole

Serves 12. Makes 12 ½ cup servings. 1/2 cup serving is 3 points on Blue, Green and Purple

  • 3 lb. carrots (peeled, sliced and cooked)
  • ½ cup light butter
  • ¼ cup flour
  • 2 Tbsp instant minced onion
  • 1 tsp salt
  • ½ tsp dry mustard
  • 1/8 tsp pepper
  • ¼ tsp celery salt
  • 2 cups 1% milk
  • 8 oz Cabot Lite 75 cheddar cheese
  • 2 Tbsp dried breadcrumbs
  1. In a medium sauce pan melt butter. Add flour and whisk for 1 minute. Add flour, onion, salt, dry mustard, pepper and celery salt. Mix well. Slowly add milk, stirring constantly. Once all milk is added, cook until smooth and thickened.
  2. In a casserole, layer 1/3 of the cooked carrots, ½ of the cheese, 1/3 of the sauce, then repeat, 1/3 carrots, remaining cheese, 1/3 sauce, remaining carrots and remaining sauce. Sprinkle on breadcrumbs.
  3. Bake at 350 for 25 minutes or until bubbly.