Ingredients

  • 12 medium carrots, pared and sliced
  • 1 small onion, minced
  • 1/4 cup margarine or butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 2 cups milk
  • 1/8 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 1/2 pound cheese, sliced
  • 1 to 1 1/4 cups buttered fresh bread crumbs
  • Directions

    Cook carrots until tender. In saucepan, gently cook onion in butter for 2 or 3 minutes. Stir in flour salt, dry mustard, then milk. Cook, stirring, until smooth Add pepper and celery salt. In a 2-quart casserole alter nate layers of carrots and cheese. Pour on sauce and top with crumbs. Bake at 350 degrees for 35 to 40 minutes. This freezes well.

    Serves 6 to 8

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