Cheese scalloped carrots

Yield: 8 Servings

Measure 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

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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