| 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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