Retro Creamy Carrot Casserole
Prep: 10 min Cook: 40 min Serves: 8
2lb carrots, peeled and sliced 1/2 inch thick
4 tbsp Longo’s Essentials Country Churned Salted Butter, divided
1 tbsp each Longo’s Organic All Purpose Flour and Longo’s Dijon Mustard
1 large clove garlic, grated
1 1/3 cups Longo’s Organic Milk (at least 1% milk fat or higher)
2 cups shredded old cheddar cheese 1/2 cup cream cheese
1/2 tsp each salt and pepper
3/4 cup Longo’s Bread Crumbs
1/4 cup each Longo’s Curato Grated Grana Padano Cheese and finely chopped green onions
Place carrots in a microwave-safe bowl; add 1 cup of water. Cover bowl and cook for 8 minutes, stirring once, or until carrots are almost tender. Drain well.
Meanwhile, melt 2 tbsp butter in medium saucepan set over medium heat. Add flour, mustard and garlic; cook, stirring, for 1 minute. Whisking, add milk and bring to a simmer, stirring until thickened. Stir in cheddar and cream cheese until smooth; season with salt and pepper and remove from heat.
Stir carrots into cheese sauce and pour into a greased 8-cup casserole dish.
Toss bread crumbs with cheese and green onions. Melt remaining butter; toss with crumb mixture until combined. Sprinkle evenly over casserole. Cover with foil. (Make-ahead: Casserole can be assembled and reserved in refrigerator for up to 2 days. Place in a cold oven, turn oven on to 350°F and bake for 30 minutes before removing foil and baking for 20 minutes more.)
Bake covered casserole in preheated 350°F oven for 20 minutes; uncover and bake for 20 minutes more or until topping is browned and carrots are tender. Let stand for 10 minutes before serving.
Per serving: 310 calories; 12g protein; 22g fat; 17g carbohydrate; 2g fibre; 7g sugars; 610mg sodium