Ingredients
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12 medium carrots, sliced
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1/4 cup butter or 1/4 cup margarine
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1/2 cup chopped onion
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1/4 cup flour
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1 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon celery salt
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1 teaspoon prepared mustard
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2 cups milk
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8 ounces cheddar cheese, sliced (medium or sharp)
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2 tablespoons butter or 2 tablespoons margarine
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1/2 cup dry breadcrumbs
Instructions
- Cook carrots in salted water until tender. You should have 6 cups. Drain.
- Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
- Mix in flour, sailt, pepper and celery salt.
- Stir in mustard and milk until it boils and thickens.
- Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
- Melt second amount of butter in small saucepan. Stir in crumbs.
- Spread over all.
- Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.