|Carrots||12 Medium, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 , minced|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Sharp cheese||1⁄2 Pound, grated|
|Buttered bread crumbs||3 Cup (48 tbs)|
Cook carrots in boiling salted water to cover until tender; drain.
Melt butter in saucepan; add onion.
Blend in flour, salt, mustard and celery salt.
Add milk gradually; cook, stirring constantly, until sauce is thickened.
Arrange alternate layers of carrots and cheese in greased baking dish, ending with carrots.
Pour sauce over top; sprinkle with crumbs.
Bake at 350 degrees for at least 35 minutes or until bubbly.
Calories 329 Calories from Fat 148
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 52.2 mg17.4%
Sodium 688.8 mg28.7%
Total Carbohydrates 29 g9.8%
Dietary Fiber 3.5 g14.1%
Sugars 9.4 g
Protein 14 g27.2%
Vitamin A 316.7% Vitamin C 11.1%
Calcium 31.6% Iron 2.9%
*Based on a 2000 Calorie diet