Eleanor Roosevelt's Carrots And Spaghetti Casserole
Created by dienia b on August 8, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #43366
Ingredients
- 8 ounces dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- 8 ounces baby carrots
- Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Add carrots to water and bring to a boil.
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Step 2: Add salt to rapidly boiling water.
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Step 3: Add pasta and cook until al dente.
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Step 4: Drain.
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Step 5: Meanwhile, cook butter and flour together.
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Step 6: Add seasoning to taste.
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Step 7: Add milk and whisk until smooth.
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Step 8: Simmer until thickened and pasta is cooked.
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Step 9: Season to taste.
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Step 10: Add to drained pasta.
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Step 11: Toss.
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Step 12: Pour into buttered pan sprayed casserole 9x13.
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Step 13: Bake uncovered 30 minutes until bubbly at 350 degrees F.
Nutritional Facts
- Serving Size: 1 (407 g)
- Calories 260.2
- Total Fat - 9.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 24.2 mg
- Sodium - 759.9 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.5 g
- Sugars - 5.8 g
- Protein - 9 g
- Calcium - 132.5 mg
- Iron - 1.9 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg