Recipe - Virginia Sauers Scalloped Carrots

4 tablespoon (One half stick) butter or
margarine; divided (1
tbsp., 2 tbsp., and 1
tbsp.)
1 pound (8 10) raw carrots; peeled
and cut or sliced up into 1/4inch
disks ( 3 Three fourths 4 cups)
Cold water
1 cup (One fourth lb) grated processed
American cheese spread (e.
g.; Velveeta), divided (1/2
cup and One half cup)
Three fourths cup Chopped raw onion;
(approximately 1 large
onion)
2 tablespoon Instantblending flour; (e.
g., Wondra)
One half teaspoon Salt
One fourth teaspoon Dry mustard
1 pn Black pepper
1 Container; (8ounce) (1 cup)
half and half cream, room
temperature
One fourth cup Dry unseasoned bread crumbs

These were originally posted by Virginia Sauer and are fantastic.

_EVERYONE_ loves this. In addition to being delicious, it reheats
perfectly, and is therefore ideal for covered dish, potluck, and buffet
dinners.

Preheat oven to 350 degrees F.

Spread 1 tablespoon of the butter over bottom and sides of 1quart
casserole. Set aside.

Pour carrots into 2quart saucepan. Add enough cold water to cover carrots.
Cook over high flame until water comes to a boil. Lower flame to moderate
and continue cooking until carrots are barely tender when pierced with a
fork (about 6 minutes). Drain carrots in colander. Set aside until cool
enough to touch.

Pour 1/3 of the drained carrots into the bottom of the greased casserole.
Sprinkle with One half cup of the cheese. Pour half of the remaining carrots
into a layer over the cheese. Sprinkle with remaining One half cup cheese. Top
with remaining carrots. Set aside.

Melt 2 tablespoons butter in mediumsized skillet. Add chopped onion. Saute
over low flame until golden (about 3 minutes). Sprinkle with flour, salt,
mustard, and pepper. Stir with wire whisk until mixture forms a paste.

Gradually add cream (while continuing to stir constantly). Cook until
thickened (consistency of a sauce). Pour over carrotcheese mixture. Set
aside.

Melt remaining 1 tablespoon butter in small pan. Add bread crumbs. Cook,
stirring frequently, until golden brown. Sprinkle toasted bread crumbs
evenly over contents of casserole.

Place on center shelf of oven and bake 25 minutes. Serve hot.

Yield: 4 6 servings

Posted to EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 9,
1998