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.