Carrot Casserole

This Carrot Casserole is the perfect side dish for the kids. If they love cheese, carrots and Ritz crackers then this casserole will be great for them!

Prep Time10

Cook Time40

Course: Appetizer, Side Dish

Cuisine: American, Casserole

Keyword: Carrot Casserole

Servings: servings

Author: Jennie Duncan

Ingredients

2 pounds baby carrots
11 tablespoons unsalted butter (divided)
1/2 medium yellow onion (diced)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup milk
1 cup half and half
1 cup shredded cheddar cheese
1 cup crushed ritz crackers

Instructions

Preheat oven to 350 degrees F. Prepare a 9x13 casserole dish with nonstick cooking spray and set aside.
Place baby carrots in a sauce pan with 1 inch water and 3 tablespoons of butter. Bring water to a boil then cover and reduce heat to a simmer.
Cook for 5-6 minutes until carrots are soft but still have a slight crunch. Drain water and place steamed carrots into your prepared casserole dish.
In your saucepan add remaining butter and allow to melt. Add onions and cook until tender and translucent.
Add flour and seasoning and whisk until at a paste like texture.
Slowly whisk in milk and half and half until roux is formed. Continue to whisk for 3-4 minutes to allow roux to thicken.
Remove from heat and add in shredded cheese. Mic until melted and smooth.
Pour cheese sauce over your carrots and topped with crushed ritz crackers.
Bake for 25-30 minutes until warm throughout.

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