I spent the weekend coming up with my own recipe after unsuccessfully searching for blackberry jalapeo jelly online. Really good, quick, and simple! combines well with cream cheese and crackers. The bite is warm and sweet. I selected a bowl of blackberries, juiced them, and then put the juice in the freezer until I was ready to create the jelly.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 ½ cups sliced carrots
- ⅔ cup crushed buttery round crackers
- 3 tablespoons margarine, melted
- ½ cup chopped onion
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups milk
- ⅔ cup shredded processed cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
- In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
- Pour mixture into a 9×12 inch baking dish and sprinkle with the crumb mixture.
- Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 490 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious.
These were so delicious my husband ate the whole batch in 3 days. I had to make more, I didn’t have milk (we are not milk drinkers) so I used half n half mixed with water. This dish was so delicious.
The whole family liked it. I didn’t change the recipe, but I did cook the sauce in the microwave instead of stovetop. I melted the butter, added the flour and stirred. Then, I added the milk and microwaved in 2 minute increments until the sauce was thickened.
Excellent recipe! I made no changes, followed recipe as written. I had an abundance of carrots and wanted something other than steamed, plain carrots. This was a great addition to my entre’, my family really liked it and said to make sure I do this recipe again. Thank you!
Very good simple to follow. Added way more cheese !yummy
This was absolutely delicious, it will definitely go in the dinner rotation!
Love this recipe!! Super yummy. My husband, who does not like carrots, loves this recipe! Who can go wrong with cheese!! Yummy!!
No changes and it was a big hit at the Easter dinner.
This is amazing! Comes out perfect every time. Thanks!
Delicious! Only change I made was instead of processed cheese I used parmesan cheese. Thanks!
I am a carrot lover but carrots au gratin did seem a little odd to me and it was. however, the sauce was wonderful and I think this would be great made with a mix of vegetables like broccoli, cauliflower AND carrots. the sautéed onions give it a great flavor – don’t leave them out! I increased the amount of black pepper to ½ tsp, and added ½ tsp of garlic powder and ¼ tsp of cayenne pepper to the sauce. I will definitely make this again with other veggies because the sauce was that good! thank you grammyrose, as I am a novice and this was my first cheese sauce made from scratch!
This recipe was more than I could have ever anticipated. I needed something to get rid of a bag of carrots i had in my fridge and i stumbled upon this. I made it and have never tasted anything like it. We had this with chicken and my hubby almost forgot the chicken was on the plate because he was so into this delicious dish! I USED SALTINE CRACKERS AND SHREDDED CHEDDAR CHEESE, STILL CAME OUT GREAT!
Cut the recipe in half (note that qty in directions do not get altered). Very good. Two of us ate almost the whole casserole. It is a nice change from green veggies.
Very good and unique tasting carrot dish. Will definitely make it again.
Very good casserole! The only change I think I will make if I make it again is to cook the carrots until they are a bit more tender. I know it’s not as healthy, but I like them better that way : ).
Made this last night as an attempt to use some of the 5 lb bag of carrots in the fridge. There were only 3 of us, so I only used about half as many carrots as this recipe used, then just eyeballed the rest (but honestly, kept them at mostly these measurements – it was really creamy). Didn’t have any ritz-like crackers, though, so subbed whole-wheat saltines. Also realized as it was time to add it in, that I didn’t have any milk. Ended up subbing chicken broth and 2-3 tablespoons of sour cream. Delicious, if really unhealthy, way to eat your carrots!
Delicious. Be careful not to overcook the carrots
I made this for Thanksgiving and got mixed reviews. I enjoyed it, and several others told me they liked it, but I didn’t make a whole lot and had plenty leftover. I gave it 3 because it wasn’t bad, but it wasn’t the big hit I had hoped it would be. I made it exactly as written.
Wanted to see if my brother-in-law would try carrots made this was as he usually refers to them as dirt sticks. He did try them, of course still not his preferred vegetable of choice. I did use unsalted butter instead of margarine, omitted the 1/2 tsp of salt (as I felt the cheese added enough sodium to the mix) and used 1/2 extra sharp cheddar and 1/2 American cheese (as I didn’t have enough American cheese for the full 2/3 cup). Next time I might do as others have suggested which is add a sprinkle of garlic powder and a dash of hot sauce. Thank you GrammyRose for sharing this recipe.
Believe all the good things you’ve read about this recipe and don’t change a thing! I was dubious the first time I tried this (carrots and cheese?!) but now it’s one of the most requested recipes for family get-togethers and pot-luck dinners! My mouth waters just reading the recipe! ENJOY!!
I just made this for supper, and it was SOOOOO good! My sister, who hates EVERY vegetable, was over for dinner and had seconds! I didn’t like the idea of the processed cheese, so I used half sharp cheddar and half mozzarella, and it was superb!