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Grandma’s Scalloped Carrots – Holiday Recipes

Grandma
Courtesy of Larry and Carol Fuller

Grandma Carrie is back with a family recipe that was handed down by my Great-Grandmother Carrie B. Dunbar from Vermont.

When Grandma Carrie Dunbar isn’t in the kitchen, she’s watching classic country on RFD-TV, listening to Bill Anderson and Jean Shepard tapes, and preparing to join me for the Country Calendar on Sunday Mornings at 6:45am on 107.7/GNA.

Grandma’s Scalloped Carrots

2 Cups cooked sliced carrots

2 Tablespoons of flour

1 Cup strong cheddar cheese

Salt and Pepper

A 1/2 to 1 cup of milk (enough to cover carrots)

Spread carrots in a casserole dish, in layers, alternating with cheese, salt & pepper, and sprinkle each layer evenly with flour. Cover the layers with milk. If desired, top with bread or cracker crumbs. Bake until brown in 350 degree oven.

*Substitute milk with any cream soup for a different flavor.

Feel free to share your family’s Scalloped Carrots recipe by emailing kevinrichards@wgna.com or post in the comment section below.

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