I’ve made this a few times now…and then immediately feel like I should stop eating for a week. Or run 8 miles to burn off the calories. But it’s worth it.
It ain’t healthy. It ain’t low fat. It ain’t carb-free or gluten-free or paleo. And it’s also not going to kill you. Everything in moderation, right?
Rich and creamy, with a slight crunch from the buttery-bread crumbs in every bite. It’s so so good.
Even Trevor, who refuses carrots, loves this. He knows yummy.
Panko-Crusted Creamy Carrot Casserole
Prep time: 25 minutes
Cook time: 35 minutes
• 3 tablespoons unsalted butter
• 1 cup panko Japanese bread crumbs
• 1/4 cup unsalted butter
• 1/4 cup flour
• 2 cups half and half
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon coriander
• 3 large carrots, peeled and sliced thin
• 1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Coat a 9×13 baking dish with nonstick cooking spray; set aside.
In a small fry pan, heat the 3 tablespoons of butter over medium-high heat and sauté the panko crumbs until just golden brown, careful not to let them burn. Transfer to a bowl to cool.
In a large saucepan, melt the 1/4 butter over medium-high heat. Add in flour and whisk to make your roux; immediately after it’s combined, add in your half and half, stirring constantly until sauce thickens. Remove from heat and stir in the salt, onion powder, dry mustard, pepper, and coriander.
Evenly distribute the sliced carrots in the prepared baking dish. Pour white sauce over them, spreading to coat, then sprinkle the cheddar cheese on top, followed by the golden bread crumbs.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 minutes or until carrots are tender.
(slightly adapted from Chef In Training)