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.
Serving size: Complete recipe
Calories 2061 Calories from Fat 1117
% Daily Value*
Total Fat 135 g208%
Saturated Fat 77.8 g389%
Trans Fat 0 g
Cholesterol 406.2 mg135.4%
Sodium 4553.9 mg189.7%
Total Carbohydrates 137 g45.7%
Dietary Fiber 23.9 g95.6%
Sugars 64.5 g
Protein 84 g167.4%
Vitamin A 2531% Vitamin C 87.2%
Calcium 242.3% Iron 25.9%
*Based on a 2000 Calorie diet