12 carrots, peeled and sliced lengthwise
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon dry mustard
2 cups milk
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/2 pound Velveeta cheese, sliced
Cook carrots in salted, boiling water until almost tender.
Drain. Simmer onions in butter; add flour, salt, and mustard; add
milk and cook until smooth. Add pepper and celery salt. In a
2-quart casserole, arrange a layer of carrots, then cheese and
repeat layers until cheese and carrots are used. Pour sauce over
top and sprinkle bread crumbs over sauce. Bake at 350 degrees for 30
Yield: 8 servings.
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