Cheesy (Rainbow) Carrot Casserole

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This recipe can be made with regular orange carrots or jazz it up by using rainbow carrots! It's a prefect side dish and kid approved! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Keyword: carrots, onion

Season: Fall

Diet: Vegetarian

Servings: servings

Calories: 306kcal

Author: Adapted By Red Shed Gardens from Num's the Word

Equipment

1 Casserole Dish
1 Saucepan

Ingredients

1/2 cup butter
1/2 cup onion* diced
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese shredded
12 carrots* large, sliced into bite sized pieces
1 cup bread crumbs or ritz crackers

Instructions

Preheat oven to 350*F
Grease a 9 x 13 casserole dish and set aside.
Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven.
As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent.
Add flour, salt, mustard and pepper and mix well to create a paste.
Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well.
Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined.
When carrots are cooked half way, place carrots on the bottom of the casserole dish.
Pour cheese mixture on top of carrots ensuring you cover carrots completely.
Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes.
Remove from oven and serve immediately.

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