Margaret'S Casserole Carrots

• 2 lbs carrots
• 3 tablespoons butter or 3 tablespoons margarine (I use butter)
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 3 cups whole milk
• 1/4 cup grated parmesan cheese, plus
• 1/2 cup additional parmesan cheese, to top the casserole with

1. Peel Carrots; slice crosswise on the bias.
2. Cook, covered, in boiling salted water, until just tender, about twenty minutes.
3. Drain thoroughly (this is really important).
4. Set aside.
5. In a medium saucepan melt butter,blend in flour, dry mustard, salt, paprika and pepper.
6. Add milk all at once.
7. Cook and stir until thickened and bubbly (This requires a bit of time).
8. Stir in 1/4 cup of the grated parmesan cheese.
9. Combine cooked carrots and sauce.
10. Turn into a one and a half quart casserole dish.
11. Bake, covered, at 350 degrees for 30 minutes.
12. Uncover, and sprinkle with up to one half cup of additional parmesan cheese (depending on your taste).
13. Bake,uncovered, for five more minutes or until desired browning is achieved.

carrots, butter, allpurpose, dry mustard, salt, paprika, pepper, milk, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/margarets-casserole-carrots-112531 (may not work)