Tuesday, January 27, 2009

Carrot Casserole

* 9 cs. carrots, thickly sliced
* 6 ozs. cheddar cheese, thinly sliced
* 2 1/2 c. milk
* 1/4 c. dry whole wheat bread crumbs
* 4 tbsps. butter
* 1/4 c. flour
* 1/2 tsp. dry mustard
* 1 tsp. sea salt
* 1/4 tsp. celery seeds
* 1/8 tsp. pepper

In large saucepan, cook carrots for 7 to 10 minutes or until tender. In another pan,
melt the butter and stir in flour, salt, seasonings.
Add the milk in slowly.
Stir until thickened and bubbly.
Remove from heat.
Place 5 cups of carrots in a greased baking dish.
Layer half of cheese slices over carrots.
Cover with remaining carrots and place the rest of the cheese slices over top.
Pour sauce over carrots.
Top with bread crumbs.
Bake in 350 oven for 20 to 25 minutes.


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