Carrot Casserole
- 12 medium carrots
- 1 medium onion
- 1/4 c. butter
- 1/4 c. flour
- 1 tsp. salt
- 1/4 tsp. dry mustard
- 2 c. milk
- 1/8 tsp. pepper
- 1/4 tsp. celery salt
- 1/2 lb. Velveeta cheese, melted
- 3 c. bread cubes
- 1/3 c. melted butter
- Cook carrots in water until barely tender.
- Drain.
- Cook onion gently in 1/4 cup butter until lightly brown.
- Stir in flour, salt and mustard.
- Stir in milk until smooth.
- Add pepper, celery salt and cheese; stir until cheese is melted.
- Place carrots in a shallow casserole.
- Pour cheese sauce over carrots.
- Top with bread cubes which have been mixed with remaining butter.
- Bake at 350u0b0 for 35 to 40 minutes.
- Serves 6 to 8.
carrots, onion, butter, flour, salt, dry mustard, milk, pepper, celery salt, velveeta cheese, bread cubes, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=934444 (may not work)