"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot potato casserole Recipe

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This recipe for Carrot potato casserole, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Ann Lamb
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 cup (4oz.) shredded cheddar cheese, divided
3 cups grated, peeled uncooked potatoes
1 cup grated carrots
2 tablespoons grated onion

Directions:
Directions:
In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion.
Transfer to a greased 8-inch square baking dish. Cover and bake at 350 for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

Number Of Servings:
Number Of Servings:
6

 

 

 

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