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Thursday, December 1, 2011

White Cheddar Carrots

For two days, my friend, Renae, has been offering me a taste of her White Cheddar Carrots that she had made for her family this weekend.  I walked in the breakroom at lunchtime yesterday to get ice for my sweet tea and she reminded me that she had two little containers of White Cheddar Carrots in the refrigerator if I wanted to try them.  She had told me that one of her grown boys had never eaten carrots and tried his best to get out of eating them this weekend but her persistance paid off.  He loved the carrots and so did I!   This is one of those recipes that I was fortunate to get to try the finished dish before I was given the recipe.  Trust me on this one.  White Cheddar Carrots are delicious! 

                                                      White Cheddar Carrots

2 onions, chopped  - (1 1/4 cups)
3/4 cup butter, melted, divided
1/4 cup all purpose flour
1/4 tsp. dry mustard
1 tsp. celery salt
1 tsp. salt
1/8 tsp. pepper
2 cups milk
2 - 16 oz. pkgs. frozen sliced carrots - cooked and drained
3/4 lb. white cheddar cheese slices
2 sleeves Ritz Crackers, crumbled

In a medium skillet, saute onions in 1/4 cup butter until the onions are translucent.  Stir in flour and cook for one minute.  Add dry mustard, celery salt, salt, and pepper.  Slowly add milk.  Reduce heat to low and cook stirring constantly until thick and smooth. 

Lightly grease a 3 qt. casserole dish with Pam Spray.  Layer carrots alternately with cheese slices ending with carrots on top.  Pour sauce over carrots.  Combine cracker crumbs with 1/2 cup butter.  Sprinkle on top.  Bake uncovered at 350 degrees for 30 min. or until golden brown on top.

Serves 8.

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