Carrot Casserole
There aresubstitutions and cut-down amounts in brackets which don't seem to affect the taste significantly.
1 pound peeled carrots
1 small onion [1 medium]
1/2cup: 1 stick unsalted butter [may substitute margarine, but not diet margarine or anything called 'spread']
1 tablespoon all-purpose flour
1 cup reduced fat milk [use 1% or evaporated skim milk]
1 tube Ritz crackers [substitute Light Ritz crackers - 1/2 the amount works well]
Cut the carrots into 1-inch pieces and boil til tender. Drain and mash or process in blender or food processor for a few seconds.
Chop onion and saute in half the butter til softened. Do not brown.
Whisk in flour, then milk, and continue cooking til the sauce is thickened.
Add mashed carrots and stir to combine.
Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can use a smaller, square or round dish to reduce the quantity of topping]
Make topping: crush cracker and mix with remaining butter, melted.
Sprinkle topping on carrots. [Though the topping adds flavor, the carrot portion is very tasty on its own, so topping may be eliminated altogether.]
Bake in preheated 350°F oven for 20-30 minutes. [If casserole is prepared in advance and refrigerated, increase baking time at least 10 minutes.]
Serves 6.
may add nutmeg and cardamom
List of Ingredients
Instructions
member logon
