| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Casseroles, Vegetables | 8 | Servings | |
INGREDIENTS
| 12 | md | Carrots; peeled and sliced |
| 1 | sm | Onion; minced |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 2 | c | Milk |
| 1/8 | ts | Pepper |
| 1/4 | ts | Celery salt |
| 1/2 | lb | Cheddar cheese; sliced |
| 1 | c | Corn flake crumbs |
INSTRUCTIONS
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@ix.netcom.com> on May 5, 98
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