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–+ servings

Carrots au Gratin

Teresa Ambra
Delicious carrot casserole uses carrots in a rich cream sauce with green onions, cheddar cheese and a Corn Flake crumb topping.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Veggies/Casserole
Cuisine American
Servings 12

Ingredients
  

  • 3 cups Kelloggs Corn Flakes crushed to 1 cup
  • 1 stick unsalted Land O' Lakes butter divided
  • 4 green onions sliced
  • 1/2 cup all-purpose flour I use unbleached flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups half-and-half cream
  • 2 cups Sargento sharp cheddar cheese shredded
  • 4 lbs. crinkle cut carrots cooked and drained
  • 1 tbsp. parsley flakes

Instructions
 

  • Combine crumbs and 4 tbsp. melted butter; set aside.
  • Add onion to remaining butter.
  • Sauté over low heat.
  • Add flour, salt and pepper.
  • Stir in cream and half and half in 1/8 cup increments.
  • Increase heat to medium; cook until bubbly and thickened, stirring constantly.
  • Add cheese; stir until smooth.
  • Stir in cooked carrots and parsley.
  • Spread in greased 9x13” baking dish.
  • Sprinkle with crumb mixture.
  • Cover casserole with foil.
  • Bake in 350° oven about 40 minutes.
  • Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden.

Notes

NOTE: You can also use Ritz cracker crumbs – use 1 sleeve, crushed.
Recipe adapted from Kellogg's.
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