-
-
My review
Carrots Au Gratin
13
GRAMMYROSE
"Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 176Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
- In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
- Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
- Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 109143 Ratings
-
-
-
-
-
Most helpful positive review
3/10/2003
This is soooooo yummy! I cut the recipe in half since it is just me, my husband and my toddler, big mistake! We gobbled it all up and wanted more! Next time I will definately make the full 8 ser...
Most helpful critical review
9/13/2011
Thought I could sneak carrots by with this. did not work.
Most helpful
Most positive
Least positive
Newest
3/10/2003
This is soooooo yummy! I cut the recipe in half since it is just me, my husband and my toddler, big mistake! We gobbled it all up and wanted more! Next time I will definately make the full 8 ser...
6/15/2006
I made this recipe with a frozen vegetable mix (broccoli, cauliflower & carrots) & I also used shredded cheddar rather than velveeta. It was quick & delicious & I think the vegetable variety add...
12/28/2002
These are absolutely fabulous. Even if you're not a big fan of carrots you will go back for more of this dish. I scaled it down to 4 people and used a 1 pound bag of baby carrots. I did cut t...
9/24/2004
I don't like carrots but this recipe was quite good. (kind of like a baked macaroni and cheese but with carrots instead of pasta) I think next time I'll try it with broccoli or cauliflower. I di...
4/2/2002
I fixed these carrots for Easter this year. My mother is still raving about them. My father, who had a stroke a few years ago and won't eat a vege, actually ate them and asked for more. They wer...
3/1/2011
Great recipe for carrots. I baked my carrots first on a baking sheet with sea salt, pepper and olive oil spray for about 15 minutes at 400 then let them cool enough to cut them into biite size ...
8/30/2005
This was great! I used the cornflakes and low-fat sharp cheddar and light margarine. Those were the only changes I made. It was a great change from the glazed carrots I normally make.
10/5/2002
I HAD CARROTS THAT I NEEDED TO DO SOMETHING WITH AND I FOUND THIS RECIPE AND I AM SO GLAD I DID! VERY EASY TO MAKE AND VERY GOOD, MY HUSBAND AND I JUST LOVED IT!! THANKS SO MUCH!!
6/2/2011
I have been making this for years but instead of the crackers, I use Kellog's corn flakes crumbs. It is fantastic. This is my default potluck dish, and I never take any back home. I have even...