David Saniter is a Beaver Dam native. (He graduated from BDHS in 1993) and became the managing director of Beaver Dam Area Community Theater in 2009.

David submitted this recipe because it was a dish his grandmother would make for him when he was a child (because she knew it was his favorite). When he makes it now, the aroma reminds him of walking into her house for some of their family holiday gatherings.


Scalloped Carrots

4 c. sliced carrots (2 lb. bag)

1 medium onion, chopped

3 Tbsp. butter

1 can cream of celery soup

Salt and pepper to taste

½ c. shredded cheddar cheese

3 c. seasoned croutons (small size works better or crush the larger size in a zip lock bag)

½ c. melted butter

Peel and cook the carrots in boiling water. Sauté the onion in the 3 Tbsp. butter. Drain carrots and let cool slightly before dicing. Combine carrots, soup, salt & pepper and cheese. Place mixture in baking dish and top with croutons tossed with melted butter. Bake at 350° until heated through and topping is browned.

NOTE from David: “I typically don’t salt my food mush, so I leave the salt out and reduce the amount of butter by a tablespoon for the onions and croutons. There is still plenty of butter in the dish.”