This casserole was a wonderful mix of sweet carrots, savory sauce, and crunchy topping (my favorite part). I made it for our Thanksgiving. It was the only dish Anthony requested!
4 cups carrots (1 inch pieces)
1 tsp salt
2 tbsp flour
1 finely chopped onion (I grated mine because I'm a wimp about pieces of onion)
2 tbsp butter
1 tsp sugar
4 tsp pepper
1 cup light sour cream
2 tbsp melted butter
3/4 cup breadcrumbs (I had to substitute Goldfish cracker crumbs, but next time I'll try panko breadcrumbs.
1/2 lb grated cheese
Saute the carrots and onion until nearly cooked. Melt the butter and stir in salt, sugar, flour, pepper and onion (I added a small grating of nutmeg). Add sour cream and mix well. Add to the warm carrots and onions and stir to heat through. Put into a buttered casserole dish.
Mix the crumbs, cheese and melted butter and sprinkle over mixture. Bake at 400 F for 20 mins until the sauce is bubbly and the top is crispy.