|
|
|
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 Bread crumbs 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 minutes. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |