Recipe - Cheese Scalloped Carrots

12 md Carrots; peeled and cut or sliced up
1 small Onion; minced
One fourth cup Butter
One fourth cup Flour
1 teaspoon Salt
One fourth teaspoon Dry mustard
2 cup Milk
1/8 teaspoon Pepper
One fourth teaspoon Celery salt
One half pound Cheddar cheese; cut or sliced up
1 cup Corn flake crumbs

Early in day: Cook carrots in 1" boiling water, covered, until barely
tender, drain. In saucepan, gently cook onion in butter for 23 minutes.
Stir in flour, salt, and mustard; then milk. Cook stirring, until smooth.
Add pepper and celery salt.

In a 2 qt. casserole arrange a layer of carrots, then a layer of cheese.
Repeat until all are used, ending with carrots. Pour on mustard sauce and
top with cornflake crumbs. Refrigerate until ready to bake.

About 45 minutes before serving: Bake carrots in 350° oven for 3545
minutes or until bubbly hot.

Per serving: 274 Calories; 17g Fat (56% calories from fat); 11g Protein;
19g Carbohydrate; 53mg Cholesterol; 712mg Sodium

Recipe by: Vi Vallin

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
May 5, 98