Recipes

Retro Creamy Carrot Casserole

:10 min

:50 min

Serves 8

2lb carrots, peeled and sliced 1/2 inch thick

4 tbsp Longo’s Essentials Country Churned Salted Butter, divided

1 tbsp each Longo’s Organic All Purpose Flour and Longo’s Dijon Mustard

1 large clove garlic, grated

1 1/3 cups Longo’s Organic Milk (at least 1% milk fat or higher)

2 cups shredded old cheddar cheese

1/2 cup cream cheese

1/2 tsp each salt and pepper

3/4 cup Longo’s Bread Crumbs

1/4 cup each Longo’s Curato Grated Grana Padano Cheese and finely chopped green onions

•Place carrots in a microwave-safe bowl; add 1 cup of water. Cover bowl and cook for 8 minutes, stirring once, or until carrots are almost tender. Drain well.
•Meanwhile, melt 2 tbsp butter in medium saucepan set over medium heat. Add flour, mustard and garlic; cook, stirring, for 1 minute. Whisking, add milk and bring to a simmer, stirring until thickened. Stir in cheddar and cream cheese until smooth; season with salt and pepper and remove from heat.
•Stir carrots into cheese sauce and pour into a greased 8-cup casserole dish.
•Toss bread crumbs with cheese and green onions. Melt remaining butter; toss with crumb mixture until combined. Sprinkle evenly over casserole. Cover with foil.
•(MAKE AHEAD - Casserole can be assembled and reserved in refrigerator for up to 2 days. Place in a cold oven, turn oven on to 350°F and bake for 30 minutes before removing foil and baking for 20 minutes more.)
•Bake covered casserole in preheated 350°F oven for 20 minutes; uncover and bake for 20 minutes more or until topping is browned and carrots are tender. Let stand for 10 minutes before serving.

Per serving: 310 calories