Creamy Carrot Bake

• 2 pounds fresh carrots, thinly sliced
• 1/4 cup butter, cubed
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground mustard
• 2 cups 2% milk
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon prepared horseradish
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt
• 1 cup soft bread crumbs
• 2 tablespoons butter, melted

1. Preheat oven to 350u0b0. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cook, covered, 5-7 minutes or until crisp-tender. Drain; set aside.
2. In same pan, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
3. Stir in flour and mustard until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheeses, horseradish and seasonings; cook and stir until cheese is melted. Stir in carrots.
4. Transfer to a greased 11x7-in. baking dish. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until heated through and bread crumbs are lightly browned.

fresh carrots, butter, onion, allpurpose, ground mustard, milk, shredded monterey jack cheese, cheddar cheese, horseradish, salt, pepper, celery salt, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/creamy-carrot-bake/ (may not work)