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Scalloped carrots

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Ingredients/Components

pkg - 1 oz
milk - 2 c
butter or margarine - 1/4 c
salt - 1/2 tsp
all-purpose flour - 1/4 c
butter or margarine, melted - 1/3 c
dry mustard - 1/4 tsp
pepper - 1/8 tsp
chopped onion - 1 c
celery salt - 1/4 tsp
9 c - 3 lb
cubed bread 6 slices

How to make scalloped carrots:

Note: Velveeta cheese can be used for the package cheese spread.

Cook carrots in boiling water 7 to 9 minutes or just until crisp-tender; drain. Meanwhile, in a large saucepan, cook onion in 1/4 cup butter or margarine until tender, but not brown. Stir in flour, salt, mustard, celery salt and pepper. Add the milk all at once. Cook and stir until bubbly. Stir in cheese spread until melted. Add carrots and stir to coat. Transfer to 12 x 7 1/2 x 2-inch baking dish. Toss bread cubes and 1/3 cup melted butter to coat; sprinkle over carrots. Bake, uncovered, in a 350° oven for about 30 minutes or until mixture is bubbly and cubes are lightly toasted. Makes 12 to 16 servings.

Recipe categories: Side dish, Vegetables, Carrots.

Rating:

3.4

Average rating: 3.4, total votes: 5

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