Carrot Supreme is a wonderfully simple vintage vegetable casserole that turns everyday carrots into a creamy, cheesy side dish. Recipes like this became especially popular in mid-century American home cooking, when processed cheeses such as Velveeta were prized for melting smoothly into casseroles and vegetable dishes. The handwritten recipe calls for carrots to be parboiled until tender, arranged in a baking dish, lightly seasoned with pepper, and covered with sliced Velveeta and milk. A short trip through a hot oven transforms those few ingredients into a rich, velvety cheese sauce with just a hint of browning on top. With its sweet carrots and savory cheese sauce, Carrot Supreme is an easy comfort-food side for Sunday dinners, potlucks, and holiday meals.
Ingredients
- 2 lb carrots (peeled and sliced)
- 1 tsp salt (for the cooking water, or as needed)
- black pepper (to taste)
- 8 oz Velveeta cheese (sliced)
- ½ cup milk (approximately)
Instructions
Step 1: Prepare the Carrots
- Peel and slice the carrots into evenly sized pieces.
- Bring a pot of salted water to a boil.
- Add the carrots and parboil until tender but not falling apart.
Step 2: Drain and Season
- Drain the carrots thoroughly.
- Arrange them evenly in a baking dish.
- Season lightly with black pepper.
Step 3: Add the Cheese
- Slice the 1/2 lb Velveeta.
- Arrange the cheese slices over the top of the carrots.
Step 4: Add the Milk
- Pour approximately 1/2 cup milk evenly over the carrots and cheese.
Step 5: Bake
- Bake at 375°F for about 20 minutes.
- Remove from the oven when the cheese begins to brown slightly or when the sauce has thickened sufficiently.
Step 6: Serve
- Allow the casserole to stand for a few minutes so the cheese sauce can settle slightly.
- Serve warm.
Tips
- Cut the carrots into similarly sized slices so they cook evenly.
- Parboil the carrots only until tender; avoid making them overly soft before baking.
- Drain the carrots thoroughly so excess cooking water doesn’t thin the cheese sauce.
- Use whole milk for a slightly richer and creamier sauce.
- Add only a small amount of pepper at first, as the cheese already contributes plenty of savory flavor.
- For additional color, place the casserole briefly under the broiler after baking, watching it carefully.
- Sprinkle a small amount of breadcrumbs over the cheese before baking for a crisp topping.
- Sharp cheddar can replace some or all of the Velveeta for a stronger cheese flavor.
- A little chopped parsley can be added just before serving for freshness and color.
- This makes a particularly easy side dish for ham, meatloaf, roast chicken, or a holiday dinner.
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Nutrition
Calories: 145kcalCarbohydrates: 13gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 19000IUVitamin C: 7mgCalcium: 250mgIron: 0.5mg
