Loaded Cheesy Scalloped Carrots

I made these carrots as part of my Family Style Thanksgiving dinner because they made an appearance at pretty much every family holiday growing up.  They are very rich with lots of cheese, onions, and butter.  They are not really figure friendly, but it's Thanksgiving, so I could really care less... BTW, if you are following the whole Family Style Thanksgiving menu, I used a pound of butter altogether.  Yep, a pound.  Anyways, this recipe would also be great for a potluck because it travels well, and you can make it the night before and refrigerate it, then bake it when you are ready.

Here is what you will need for 8 servings:

12 Medium carrots, peeled and sliced

1/2 stick butter

1 tsp flour

1 onion, diced

1/4 teaspoon dry mustard

1/4 teaspoon celery salt

1/4 teaspoon each Salt and Pepper

2 cups Sharp Cheddar Cheese

2 Cups Milk

First, Preheat your oven to 350 degrees.

Then, boil the carrots, (or you could steam them if you prefer.) until they are tender but not mushy.  About 15 minutes.

While the carrots are cooking, make up the sauce.  Cook onions in butter until they are translucent, about 5 minutes.

Then stir in all the other ingredients except the cheese.  Whisk that around until it is smooth.

In 2 qt. dish, layer the carrots, then cheese, then carrots...until both are used up.

Top the dish with the onion/milk mixture.

Bake uncovered at 350 degrees for 35-40 minutes until the carrots are hot and bubbly.


Check out this delicious Loaded Cheesy Scalloped Carrots recipe and more with step-by-step instructions at www.theviewfrom8600ft.com!  While you are there, check out my other Family Style Thanksgiving menu recipes:

Perfect Roasted Turkey

Sausage, Apple and Pecan Stuffing

Skinny Sweet Potato Casserole


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