Ingredients
-
4
-
2
-
1
-
1
-
1/2
-
2
-
1 1/2
-
3
-
1 1/2
-
-
-
-
-
-
Directions
Creamy Carrot Crunch Casserole, The Casserole Queens Cookbook, The Casserole Queens Cookbook
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350; Lightly Coat a 9 X 13 Inch Casserole Dish With Cooking Spray. |
|
2
Done
|
Melt 2 Tablespoons Butter in a Large Skillet Set Over Med-High Heat. |
|
3
Done
|
Add Carrots, Salt, Pepper, and Marjoram. |
|
4
Done
|
Cook, Stirring Occasionally, Until the Carrots Just Start to Brown, About 7 Minutes. |
|
5
Done
|
Sprinkle the Flour Over the Carrots, Stirring Constantly. |
|
6
Done
|
Cook Until the Flour Turns Golden, 1-2 Minutes. |
|
7
Done
|
Slowly Pour in the Cream While Stirring Constantly. |
|
8
Done
|
Bring to a Boil, Then Remove the Pan from the Heat. |
|
9
Done
|
Pour the Mixture Into the Prepared Casserole Dish and Cover With Foil. |
|
10
Done
|
Bake Until the Cream Is Bubbling and the Carrots Just Give Way When Pierced With a Knife, 20-25 Minutes. |
|
11
Done
|
Meanwhile, Melt the Remaining 2 Tablespoons Butter in a Medium Skillet Set Over Medium Heat. |
|
12
Done
|
Add in Garlic and Cook Until the Butter Just Begins to Brown, About 3 Minutes. |
|
13
Done
|
Add the Breadcrumbs and Season With Salt and Pepper. |
|
14
Done
|
Cook, Stirring Occasionally, Until the Breadcrumbs Are Lightly Browned, About 5 Minutes. |
|
15
Done
|
Transfer to a Medium Bowl and Set Aside. |
