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Cheese-Scalloped Carrots Recipe

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This recipe for Cheese-Scalloped Carrots, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Long Pillow
Added: Saturday, June 16, 2007


12 med carrots, sliced round
1/4 c. butter or margarine
1 t. salt
2 c. milk
1/4 t. celery salt
3 c. buttered fresh bread crumbs
1 sm onion, minced
1/4 c. all-purpose flour
1/4 t. dry mustard
1/8 t. pepper
1/2 lb. cheese, grated (sharp cheddar or processed)

Cook carrots in one inch boiling salted water, covered, until barely tender; drain and set aside. Cook onion in butter 2 or 3 minutes. Stir in flour, salt, pepper, mustard and celery salt. Then add milk and cook stirring until smooth. In 2 qt. casserole dish arrange layer of carrots, then layer of cheese. Repeat until all are used, ending with carrots. Pour on mustard sauce; top with bread crumbs. May refrigerate or freeze until ready to serve. Bake at 350 for 35-45 minutes. Serve 8




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