This fabulous recipe is a perfect side dish for potlucks and other entertaining times.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 12 medium carrots, peeled and sliced 1/4" thick
- 1/2 cup butter
- 1/2 cup minced onion
- 1/4 cup flour
- 1/4 tsp. dry mustard
- 1/4 tsp. white pepper
- 1/4 tsp. celery seed
- 2 cups milk
- 1/2 tsp. salt
- 2 cups shredded Cheddar cheese
- 2 Tbsp. butter
- 1 cup soft bread crumbs
Preparation:
Preheat oven to 350 degrees F. Cook carrots in small amount of boiling salted water 4-6 minutes or until until just crisp-tender. Drain and set aside. Melt 1/2 cup butter in heavy saucepan over low heat. Add onion and cook until tender. Add flour and mustard, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt and cheese, stirring until cheese melts. Combine carrots and sauce in a lightly greased 2-quart casserole.
At this point you can cover and refrigerate the casserole. About 45 minutes before you're ready to eat, take out of the fridge, sprinkle with breadcrumbs, and bake for 40-50 minutes, until bubbly and browned. Otherwise ombine 2 Tbsp. melted butter and breadcrumbs in small bowl; sprinkle over casserole. Bake at 350 degrees F for 25-30 minutes or until sauce is bubbly and topping is browned. Serves 8-10
