Cheese Scalloped Carrots
|Carrots||12 Medium, sliced|
|Onion||1 Small, minced|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Sharp cheese||1⁄2 Pound, sliced|
|Bread crumbs||1⁄3 Cup (5.33 tbs), buttered|
Parboil carrots until barely tender, in salted water and drain.
Saute onion in butter in a frying pan for 2 or 3 minutes.
Stir in flour, salt and pepper, mustard and celery salt.
Add milk; cook slowly, stirring until smooth.
In a 2 quart casserole dish place a layer of carrots, then cheese.
Pour over sauce; top with buttered crumbs.
Bake, uncovered for 45 minutes at 350Â°F.
Can be made the day before.