Clay Street Deli and Annie's Pantry

Main Dishes and Casseroles · Page 50

Cheese Scalloped Carrots (author's favorite)

Yield: 8 servings

Ingredients

  • 1 small onion, minced
  • 1 to 2 tsp chopped green pepper (optional)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tsp salt
  • 1/4 tsp dry mustard
  • 1/8 tsp pepper
  • 1/4 tsp celery salt
  • 12 med. carrots, sliced and cooked
  • 1 (8 oz.) pkg cheese slices
  • 3 cups bread crumbs
  • 2 cups milk

Instructions

Saute onions and green peppers in butter for 2 to 3 minutes. Stir in flour, salt, mustard and milk. Cook until smooth, stirring constantly. Add pepper and celery salt. Layer carrots and cheese alternating in 2 quart casserole until all ingredients are used ending with carrots. Cover with sauce. Sprinkle with bread crumbs. Bake at 350 degrees for 25 minutes. Yield: 8 servings.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 50.