Recipe
Side Dish
Cheesy Carrots
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ½ c. halved Hy-Vee baby carrots | ||
| ⅔ c. Hy-Vee seasoned bread crumbs | ||
| 3 tbsp. Land O Lakes light butter, melted, divided | ||
| ½ c. chopped onion | ||
| 3 tbsp. Hy-Vee flour | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground pepper | ||
| ½ tsp. Hy-Vee dill weed | ||
| ½ tsp. Hy-Vee thyme | ||
| 1 ½ c. Hy-Vee skim milk | ||
| 4 oz. cubed light Velveeta cheese |
Directions
- Preheat oven to 350 degrees. Place carrots in a steamer over 1 inch of boiling water. Cover. Cook until tender but still firm, about 6 to 10 minutes.
- Meanwhile, in a small bowl, stir together bread crumbs and 1 tbsp melted butter. Mix well. Set aside.
- In a medium skillet over low heat, heat the remaining 2 tbsp of butter. Add onions. Sauté until tender. Stir in flour, salt, pepper, dill weed and thyme. Cook for a few minutes, stirring to prevent browning.
- Gradually pour in milk, stirring constantly. Increase heat to medium. Cook until bubbly and thickened. Add cheese. Stir until smooth. Fold in carrots.
- Pour carrot mixture into a greased 9-by-13-inch baking dish. Sprinkle with bread crumb mixture. Bake for 20 minutes, or until bubbly and golden brown.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 15mg
- Sodium: 710mg
- Total Carbohydrates: 21g
- Protein: 7g
Daily Values
0%
Vitamin A 390%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 15%