CREAMY CARROT BAKE

Creamy Carrot Bake image

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 14

2 pounds fresh carrots, thinly sliced
1/4 cup butter, cubed
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 teaspoon ground mustard
2 cups 2% milk
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1 tablespoon prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1 cup soft bread crumbs
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cook, covered, 5-7 minutes or until crisp-tender. Drain; set aside., In same pan, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender., Stir in flour and mustard until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheeses, horseradish and seasonings; cook and stir until cheese is melted. Stir in carrots., Transfer to a greased 11x7-in. baking dish. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until heated through and bread crumbs are lightly browned.

Nutrition Facts :