BUTTER BAKED CARROTS

Butter Baked Carrots image

If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping.

Provided by Taste of Home

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup dry bread crumbs

Steps:

Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender., Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 179 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.