I first had this side dish at the house of Anthony's Aunt Anna Rodgers, in Richmond, British Columbia.  She is a terrific cook and I can't wait to steal more recipes from her.

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!  

Carrot Casserole
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.  

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