Mom-Mom’S Famous Carrot Casserole

• 2 lbs. carrots sliced (2 pk. frozen cut carrots)
• 1/4 cup butter
• small onion (diced)
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 2 cups milk
• 1/8 tsp. pepper
• 1/4 tsp. celery salt
• 1/2 lb. cooper sharp cheese, sliced
• 3 cups buttered bread cubes

1. Chop onion and cook in butter for several minutes. Add all ingredients except milk, cheese, and carrots. Slowly add milk and bring to boil (mixture will thicken) Cook carrots. In a 2 quart casserole dish place half the carrots, half cheese slices and half the sauce. Repeat layer. Add buttered bread crumbs to top. Bake at 375u0b0 for 40 minutes.
2. We always double the recipe and put it in a 13 x 9 pan.
3. To make bread cubes. Remove crust and slice into cubes then put melted butter on top.
4. You may make it ahead of time and place in refrigerator. It then takes 1 hour to cook.

carrots, ubc, onion, ubc, salt, ubc, milk, pepper, ubc, cooper sharp cheese

Taken from www.epicurious.com/recipes/member/views/mom-mom-s-famous-carrot-casserole-50094046 (may not work)