Scalloped Carrots Recipe
Ingredients
| Carrots | 12 Medium, sliced | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Onion | 1 , minced | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Celery salt | 1⁄4 Teaspoon | |
| Milk | 2 1⁄2 Cup (40 tbs) | |
| Sharp cheese | 1⁄2 Pound, grated | |
| Buttered bread crumbs | 3 Cup (48 tbs) |
Nutrition Facts
Serving size
Calories 262 Calories from Fat 143
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 52.2 mg17.4%
Sodium 559.4 mg23.3%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3 g11.8%
Sugars 8.8 g
Protein 11 g21.6%
Vitamin A 316.7% Vitamin C 11.1%
Calcium 31.6% Iron 2.9%
*Based on a 2000 Calorie diet
Directions
Melt butter in saucepan; add onion.
Blend in flour, salt, mustard and celery salt.
Add milk gradually; cook, stirring constantly, until sauce is thickened.
Arrange alternate layers of carrots and cheese in greased baking dish, ending with carrots.
Pour sauce over top; sprinkle with crumbs.
Bake at 350 degrees for at least 35 minutes or until bubbly.
Chef
