"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Janet's Carrot Casserole Recipe

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This recipe for Janet's Carrot Casserole, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Rager
Added: Thursday, May 10, 2007


12 sliced carrots, cooked and drained
1/4 c. butter
1 small onion, minced
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
dash pepper
1/4 tsp. celery salt
1/2 lb. sharp cheddar cheese, grated
3 c. fresh buttered bread cubes

Preheat oven to 350.

Melt butter in saucepan. Gently cook onions in butter for 3 minutes. Stir in flour, salt, dry mustard, and milk. Cook until smooth, stirring. Add pepper and celery salt.

In 2-quart casserole dish, layer carrots and cheese. Repeat until all used, ending with carrots. Pour sauce over and top with bread cubes. Bake uncovered for 25 minutes, or until bread is lightly browned.




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