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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is one more in a series of my grandmother's vegetable bakes. These were either clipped from a magazine or handwritten - some with notes added later. This one had good! written on it - evidently meeting with my grandmother's approval. Ingredients:
12 carrots |
1/2 cup butter |
1 tablespoon dried onion |
1/4 cup flour |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/8 teaspoon black pepper |
1/4 teaspoon celery salt |
2 cups milk |
1/2 lb shredded sharp cheddar cheese |
1/2 cup cracker crumb |
Directions:
1. Wash carrots, and slice.
2. Cover with water and bring to a boil.
3. Cook until just tender.
4. Drain.
5. Combine remaining ingredients (except cheese and cracker crumbs) in a saucepan and cook over low heat, stirring frequently, until thickened.
6. In a 2 quart casserole, layer carrots and cheese, ending with a carrot layer.
7. Pour sauce over top and sprinkle with cracker crumbs.
8. Bake at 350 degrees for 25 minutes.
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