Scrumptious Carrot Casserole
|All purpose flour||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Tablespoon|
Cook carrots, covered, in a small amount of boiling salted water 10 to 12 minutes or until crisp-tender; drain.
Spoon carrots into a lightly greased 21/2-quart casserole; set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper, dry mustard, sour cream, and horseradish; pour over carrots.
Saute" bread in 3 tablespoons butter until golden.
Sprinkle over casserole; bake at 350° for 25 minutes.