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Scallolped Carrots Recipe

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This recipe for Scallolped Carrots is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 large carrots or 2 packages frozen, sliced carrots
1 small minced onion
1 cube butter
1/4 cup flour
2 cups milk
1 tsp. salt
1-1/4 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. celery salt
1/2 lb. grated cheddar cheese
3 cups soft, buttered bread crumbs (homemade not dry from store)
Directions:
Directions:
Peel, cook and slice carrots. Frozen ones are much easier and work just as well. Saute' onions in butter, stir in flour, salt and mustard, Cook for 2 minutes, then add milk and cook until smooth. Add pepper and celery salt. Cover bottom of 9"x13" Pyrex dish with carrots, pour sauce over top, add layer of cheese and top with bread crumbs.* Cover loosely with foil and bake at 350 degrees for 45 minutes. Foil can be removed the last few minutes so crumbs will be crispy, but don't burn them.

*Buttered bread crumbs: Use day-old bread; homemade white or sourdough is great. Remove crusts and put in blender a small amount at a time. Pulsate to a soft crumb. Make at least 2 cups. Put in a plastic bag, add a little melted butter and shake until crumbs are coated.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe goes way back to a Tremonton, Utah First Ward cookbook. My family loves it even though it is less than healthy. I really am not a healthy cook, and that's just the way it is!

 

 

 

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