Carrot casserole
Clean, slice and cook carrots in boiling slated water until tender. Drain
Layer carrots and cheese in greased 2 1/2 quart casserole.
Melt butter in saucepan, add onions and cook until transparent.
Add flour, salt, pepper, mustard, and celery salt.
Stir until ingredients are moistened.
Add milk, cook until slightened thickened.
Pour sauce over the carrots and cheese.
Do not stir.
Top with bread crumbs
Bake 375 for 15 mins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1445g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2307 | ||
Calories from Fat: 1763 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 195.9g | 261 % | |
Saturated Fat 122.2g | 611 % | |
Monounsaturated Fat 50.6g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 518.2mg | 159 % | |
Sodium 5176.5mg | 178 % | |
Potassium 3157.9mg | 83 % | |
Total Carbohydrate 123.3g | 36 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 99.3g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2307
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