Cheese Scalloped Carrots

• 2 lb. carrots, sliced
• 2 Tbsp. butter
• 1/2 c. finely chopped onion
• 2 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• dash of pepper
• 1 1/2 c. milk
• 1 c. shredded cheese
• 1 c. breadcrumbs
• 2 Tbsp. butter

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

carrots, butter, onion, flour, salt, dry mustard, pepper, milk, shredded cheese, breadcrumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434306 (may not work)