10 medium carrots, sliced
1 small onion, minced
1/4 c butter
2 c milk
1/4 c flour
1/8 t pepper
3 c buttered bread crumbs
1 t salt
1/4 t celery salt
1/4 t dry mustard
8 oz sharp cheddar- shredded
Cook the carrots til tender, then drain.
Saute the onions in butter for about 3 minutes.
Gently stir in the flour, salt, mustard and milk.
Cook until smooth.
Add celery salt and pepper.
Layer the carrots and cheese in a buttered casserole, ending with carrots on top.
Pour on the sauce, then top with the buttered bread crumbs.
Bake uncovered at 350 for 20-25 minutes.
1 small onion, minced
1/4 c butter
2 c milk
1/4 c flour
1/8 t pepper
3 c buttered bread crumbs
1 t salt
1/4 t celery salt
1/4 t dry mustard
8 oz sharp cheddar- shredded
Cook the carrots til tender, then drain.
Saute the onions in butter for about 3 minutes.
Gently stir in the flour, salt, mustard and milk.
Cook until smooth.
Add celery salt and pepper.
Layer the carrots and cheese in a buttered casserole, ending with carrots on top.
Pour on the sauce, then top with the buttered bread crumbs.
Bake uncovered at 350 for 20-25 minutes.
