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Wisconsin Cheese Scalloped Carrots
Wisconsin Cheese Scalloped Carrots

Wisconsin Cheese Scalloped Carrots

1 Hr(s)
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1 serving
Original recipe yields 1 serving
12 medium carrots, peeled and sliced
1/4 cup butter
1 medium onion, finely chopped
1/4 cup flour
3/4 tsp salt
1/2 tsp dry mustard
2 cups milk
1/2 tsp ground white pepper
1/2 tsp celery seed
3/4 cup Kraft Sharp Cheddar Cheese, shredded
1/4 cup Kraft Parmesan Cheese, shredded
2 cups buttered bread crumbs
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Let's Make It
1
Cook carrots in lightly salted water until barely tender, about 10 minutes; drain. In a 3-quart saucepan, melt butter and saute onions, about 3 minutes. Stir in flour, salt and mustard; cook 1 minute. Slowly stir in milk. Cook, stirring constantly, until smooth and thickened. Stir in white pepper and celery seed.
2
In a 2-quart casserole dish, arrange one-third of carrots, pour one-third of sauce over carrots, place one-third of cheddar cheese over sauce. Repeat until all the carrots, sauce and cheddar cheese are used. Sprinkle casserole with KRAFT Parmesan cheese. Top casserole with the buttered bread crumbs and additional cheddar cheese, if desired.
3
Bake at 350 degrees F for 35 to 45 minutes or until bubbly and golden brown.
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