Scalloped Carrots | Midwest Living

Scalloped Carrots

Scalloped Carrots

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  • Makes: 12 to 16 servings
  • Prep 25 mins
  • Bake 30 mins

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Cheese sauce and croutons make this side-dish casserole hard to resist. Serve it with beef or pork roast, or grilled chicken.


  • 3 pounds carrots, peeled and sliced (9 cups)
  • 1 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 ounce package process cheese spread, cubed
  • 4 1/2 cups cubed bread (6 slices)
  • 1/3 cup butter or margarine, melted


  1. Cook carrots in boiling water 7 to 9 minutes or until just crisp-tender; drain.
  2. Meanwhile, in a large saucepan, cook onion in the 1/4 cup butter or margarine until tender. Stir in flour, salt, mustard, celery salt, and pepper.
  3. Add milk all at once. Cook and stir until bubbly. Stir in cheese spread until melted. Add carrots and stir to coat. Transfer to12x7-1/2x2-inch (2-quart rectangular) baking dish.
  4. Toss bread cubes and the 1/3 cup melted butter or margarine to coat; sprinkle over carrots.
  5. Bake, uncovered, in a 350 degree F oven about 30 minutes or until the mixture is bubbly, and the bread cubes are lightly toasted. Makes 12 to 16 side-dish servings.

Nutrition Facts

(Scalloped Carrots)

Servings Per Recipe 12, cal. (kcal) 244, sugar (g) 9, sodium (mg) 616, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 36, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 8, Niacin (mg) 2, chol. (mg) 39, Riboflavin (mg) 0, Fat, total (g) 15, Thiamin (mg) 0, carb. (g) 22, vit. C (mg) 4, pro. (g) 7, vit. A (IU) 10058, iron (mg) 1, calcium (mg) 212, Potassium (mg) 403

Comments (1)

nancyj327 wrote:
One of my extended family's favorites for the holiday season! My mom passed down this recipe that was published in the February 1995 issue of Midwest Living - and I must note an important error in the above recipe. The original recipe actually calls for "1 8-oz. package of process(ed) cheese spread," NOT a 1-ounce package. This works out to be about 1/4 of the Velveeta loaf in the big box. (We don't eat this every day, but Velveeta was recommended in the original for its melt-ability!) As of Thanksgiving/Christmas 2015, I still get requests for the recipe whenever it's shared at potlucks.

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