Cheese scalloped carrots
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Carrots; peeled and sliced |
| 1 | small | Onion; minced |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Dry mustard |
| 2 | cups | Milk |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Celery salt |
| ½ | pounds | Cheddar cheese; sliced |
| 1 | cup | Corn flake crumbs |
Directions
Early in day: Cook carrots in 1" boiling water, covered, until barely tender, drain. In saucepan, gently cook onion in butter for 2-3 minutes.
Stir in flour, salt, and mustard; then milk. Cook stirring, until smooth.
Add pepper and celery salt.
In a 2 qt. casserole arrange a layer of carrots, then a layer of cheese.
Repeat until all are used, ending with carrots. Pour on mustard sauce and top with cornflake crumbs. Refrigerate until ready to bake.
About 45 minutes before serving: Bake carrots in 350° oven for 35-45 minutes or until bubbly hot.
Per serving: 274 Calories; 17g Fat (56% calories from fat); 11g Protein; 19g Carbohydrate; 53mg Cholesterol; 712mg Sodium Recipe by: Vi Vallin
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on May 5, 98
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