Buffet Cheese-Scalloped Carrots
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Sharp american cheese||1⁄2 Pound|
|Buttered cracker crumbs||3 Cup (48 tbs)|
Cook carrots in boiling salted water until tender; drain.
Saute onion in butter in skillet for at least 2 minutes.
Combine flour, salt, mustard and milk.
Stir into onion in skillet.
Cook, stirring constantly, until mixture is smooth and thickened.
Add pepper and celery seed.
Arrange carrots and cheese, alternately, in greased 2-quart casserole, ending with carrots.
Pour sauce over carrots; top with crumbs.
Bake at 350 degrees for 25 minutes.
Calories 424 Calories from Fat 235
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 12.3 g61.4%
Trans Fat 0 g
Cholesterol 49.8 mg16.6%
Sodium 673.5 mg28.1%
Total Carbohydrates 35 g11.6%
Dietary Fiber 4.5 g18.2%
Sugars 10.5 g
Protein 14 g27.2%
Vitamin A 315.8% Vitamin C 12.5%
Calcium 27.7% Iron 11.7%
*Based on a 2000 Calorie diet