Best Scalloped Carrots And Cheese Recipes

CHEESE SCALLOPED POTATOES AND CARROTS

Steps:

• 1. In large saucepan, bring water and salt to a boil.
• 2. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain.
• 3. Make cheese sauce by melting butter in small saucepan.
• 4. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
• 5. Remove from heat; stir in milk and blend well.
• 6. Bring mixture to boil over medium heat, stirring until thick and smooth.
• 7. Add 1 cup cheese; stir until melted.
• 8. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce.
• 9. Top with another layer of vegetables then the remaining cheese.
• 10. Bake, covered with foil, at 375 for 30 minutes.
• 11. Foil may be removed for last 10 minutes to brown top.

CHEESE-SCALLOPED POTATOES AND CARROTS

Steps:

• To make cheese sauce - In small saucepan melt butter then remove from heat and stir in flour, salt, pepper, then stir in milk and blend well.
• Over medium heat, bring to just under a boil and then add the cheese and stir until thickened and smooth.
• In a greased shallow baking dish (about a 2 1/2 quart) layer half of the potatoes, onion and carrots.
• Top with half of the cheese sauce
• Add the rest of the potatoes, onion and carrots.
• Cover with the remaining cheese sauce.
• Sprinkle a little more cheddar cheese on top.
• Bake covered, at 375 degrees, with foil, for about 30 minutes or until the vegetables are fork tender.
• Take cover off and brown the top.

SCALLOPED CARROTS AND CHEESE

Steps:

• Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk.
• Return to heat, bring to a boil and stir for 1 minute.
• Alternate carrots, cheese and sauce in a casserole dish.
• Top with bread crumbs. Bake at 350 for 35-45 minutes.