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"The belly rules the mind."--Spanish Proverb

Cheese-Scalloped Carrots Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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 350º for 35-45 minutes. Serve 8

 

 

 

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