Carrot Cheese Casserole Recipe
Ingredients
12 Medium Carrots
1 Small Onion, minced
1/4 Cup Butter
1 Tsp. Salt
1/4 Tsp. Dry Mustard
1/4 Cup Flour
2 Cups Milk
1/8 Tsp. Pepper
1/4 Tsp. Celery Salt
1/2 Lb. (or more) Velveeta Cheese
3 Cups Butter
Fresh Bread Crumbs
Directions
Pare and slice carrots, cook carrots in boiling, salted water, covered, until barely tender.
Drain.
In saucepan, gently cook onions in butter for 2 to 3 minutes.
Stir in flour, salt, mustard and milk.
Cook, stirring until smooth.
Add pepper and celery salt.
In a 2 quart casserole, arrange layers of carrots, cheese, carrots, etc.
Pour on mustard sauce, top with bread crumbs.
Can be refrigerated until ready to bake.
Bake in a 350 degree oven for 30 to 40 minutes.
Drain.
In saucepan, gently cook onions in butter for 2 to 3 minutes.
Stir in flour, salt, mustard and milk.
Cook, stirring until smooth.
Add pepper and celery salt.
In a 2 quart casserole, arrange layers of carrots, cheese, carrots, etc.
Pour on mustard sauce, top with bread crumbs.
Can be refrigerated until ready to bake.
Bake in a 350 degree oven for 30 to 40 minutes.
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