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Carrot Casserole Is an Easy Side Dish for Any Occasion Carrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Coriander and dry mustard add lovely background flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures that they’re cooked through. The carrots should all be sliced thinly so they cook evenly. If you have one, a mandoline can make quick work of the slicing, but a good sharp knife will also do the trick. Active Time: 20 mins Total Time: 1 hr Servings: 6 servings Sesame-Free Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Ingredients 5 medium carrots, peeled and thinly sliced (about 4 cups) 1 teaspoon water  1 teaspoon extra-virgin olive oil 1/2 cup whole-wheat panko breadcrumbs  2 teaspoons finely chopped fresh thyme  2 teaspoons finely chopped fresh flat-leaf parsley  1/4 teaspoon salt, divided  2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 1/4 teaspoons dry mustard 1/2 teaspoon onion powder 1/4 teaspoon ground pepper 1/8 teaspoon ground coriander 1 cup shredded Cheddar cheese, divided Directions Preheat oven to 375°F. Lightly coat a 9-by-6-inch baking dish with cooking spray. Place carrots and water in a large microwaveable bowl. Cover with plastic wrap; microwave on High until crisp-tender, 4 to 5 minutes. Heat oil in a large skillet over medium-high heat. Add panko, thyme, parsley and 1/8 teaspoon salt; cook, stirring occasionally, until the panko is golden brown, about 3 minutes. Transfer the mixture to a small bowl. Wipe the pan clean. Melt butter in the skillet over medium heat. Whisk in flour. Cook, whisking constantly, for 1 minute. Gradually whisk in milk until a smooth and slightly thickened sauce forms, about 1 minute. Add mustard, onion powder, pepper and coriander. Cook, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from heat. Pour half of the sauce into the prepared baking dish. Add half of the carrots; top with 1/2 cup Cheddar. Repeat with the remaining sauce, carrots and Cheddar. Top with the panko mixture and sprinkle with the remaining 1/8 teaspoon salt. Cover with foil. Bake for 25 minutes. Uncover and bake until the sauce is bubbling and the carrots are tender, about 10 minutes. Let cool for 5 minutes before serving. #carrotcasserole #casserolerecipes  #HolidaySideDishes #newrecipesposteddaily #phototrend
Carrot Casserole Is an Easy Side Dish for Any Occasion Carrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Coriander and dry mustard add lovely background flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures that they’re cooked through. The carrots should all be sliced thinly so they cook evenly. If you have one, a mandoline can make quick work of the slicing, but a good sharp knife will also do the trick. Active Time: 20 mins Total Time: 1 hr Servings: 6 servings Sesame-Free Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Ingredients 5 medium carrots, peeled and thinly sliced (about 4 cups) 1 teaspoon water 1 teaspoon extra-virgin olive oil 1/2 cup whole-wheat panko breadcrumbs 2 teaspoons finely chopped fresh thyme 2 teaspoons finely chopped fresh flat-leaf parsley 1/4 teaspoon salt, divided 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 1/4 teaspoons dry mustard 1/2 teaspoon onion powder 1/4 teaspoon ground pepper 1/8 teaspoon ground coriander 1 cup shredded Cheddar cheese, divided Directions Preheat oven to 375°F. Lightly coat a 9-by-6-inch baking dish with cooking spray. Place carrots and water in a large microwaveable bowl. Cover with plastic wrap; microwave on High until crisp-tender, 4 to 5 minutes. Heat oil in a large skillet over medium-high heat. Add panko, thyme, parsley and 1/8 teaspoon salt; cook, stirring occasionally, until the panko is golden brown, about 3 minutes. Transfer the mixture to a small bowl. Wipe the pan clean. Melt butter in the skillet over medium heat. Whisk in flour. Cook, whisking constantly, for 1 minute. Gradually whisk in milk until a smooth and slightly thickened sauce forms, about 1 minute. Add mustard, onion powder, pepper and coriander. Cook, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from heat. Pour half of the sauce into the prepared baking dish. Add half of the carrots; top with 1/2 cup Cheddar. Repeat with the remaining sauce, carrots and Cheddar. Top with the panko mixture and sprinkle with the remaining 1/8 teaspoon salt. Cover with foil. Bake for 25 minutes. Uncover and bake until the sauce is bubbling and the carrots are tender, about 10 minutes. Let cool for 5 minutes before serving. #carrotcasserole #casserolerecipes #HolidaySideDishes #newrecipesposteddaily #phototrend

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