Cheese Scalloped Carrots

• 2 lb. carrots, sliced
• 2 Tbsp. butter
• 1/2 c. finely chopped celery
• 1/4 c. finely chopped onion
• 2 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• dash of pepper
• 1 1/2 c. milk
• 1 c. (4 oz.) shredded Cheddar cheese
• 1 c. soft breadcrumbs
• 2 Tbsp. butter, melted
• 2 Tbsp. chopped fresh parsley

1. Cook carrots in boiling salted water to cover for 8 to 10 minutes, or until tender.
2. Drain and set aside.
3. Melt 2 tablespoons butter in a heavy saucepan over low heat.
4. Add celery and onion; cook, stirring often, until tender.
5. Add flour and next 3 ingredients, stirring until blended.
6. Cook 1 minute, stirring constantly.
7. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
8. Stir in cheese and carrots; spoon into a lightly greased 1 1/2-quart casserole. Combine breadcrumbs and remaining ingredients; sprinkle over carrot mixture.
9. Bake at 350u0b0 for 25 minutes.
10. Yields 6 to 8 servings.

carrots, butter, celery, onion, flour, salt, dry mustard, pepper, milk, cheddar cheese, breadcrumbs, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518919 (may not work)