Scalloped Carrots
3 lbs carrots, peeled and sliced
1 C chopped onion
1/4 C butter or margarine
1/4 C flour
1/4 t salt
1/4 t dry mustard
1/4 t celery salt
dash of pepper
2 C milk
1 8-oz package of cheese spread, cubed
6 slices of bread, cubed
1/3 C butter or margarine, melted
Boil carrots for 7-9 minutes until tender and drain. In a large saucepan, cook onion in 1/4 cup of butter until tender (don’t brown). Stir in flour, salt, mustard, celery salt, and pepper. Add milk. Cook until bubbly. Stir in cheese spread until melted. Add carrots, and stir to coat. Spoon into a 12x7x2-inch baking dish.
Toss bread cubes in 1/3 cup melted butter to coat, and sprinkle over carrots. Bake uncovered at 350° about 30 minutes, or until mixture is bubbly and cubes are lightly toasted. Makes about 12 servings.
3 lbs carrots, peeled and sliced
1 C chopped onion
1/4 C butter or margarine
1/4 C flour
1/4 t salt
1/4 t dry mustard
1/4 t celery salt
dash of pepper
2 C milk
1 8-oz package of cheese spread, cubed
6 slices of bread, cubed
1/3 C butter or margarine, melted
Boil carrots for 7-9 minutes until tender and drain. In a large saucepan, cook onion in 1/4 cup of butter until tender (don’t brown). Stir in flour, salt, mustard, celery salt, and pepper. Add milk. Cook until bubbly. Stir in cheese spread until melted. Add carrots, and stir to coat. Spoon into a 12x7x2-inch baking dish.
Toss bread cubes in 1/3 cup melted butter to coat, and sprinkle over carrots. Bake uncovered at 350° about 30 minutes, or until mixture is bubbly and cubes are lightly toasted. Makes about 12 servings.
