Side Pannel
Cheese Scalloped Carrots
Cheese Scalloped Carrots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Casseroles
Ingredients List
- 12 md Carrots; peeled and sliced
- 1 sm Onion; minced
- 1/4 c Butter
- 1/4 c Flour
- 1 ts Salt
- 1/4 ts Dry mustard
- 2 c Milk
- 1/8 ts Pepper
- 1/4 ts Celery salt
- 1/2 lb Cheddar cheese; sliced
- 1 c Corn flake crumbs
Directions
Early in day: Cook carrots in 1" boiling water, covered, until barely
tender, drain. In saucepan, gently cook onion in butter for 2-3 minutes.
Stir in flour, salt, and mustard; then milk. Cook stirring, until smooth.
Add pepper and celery salt.
In a 2 qt. casserole arrange a layer of carrots, then a layer of cheese.
Repeat until all are used, ending with carrots. Pour on mustard sauce and
top with cornflake crumbs. Refrigerate until ready to bake.
About 45 minutes before serving: Bake carrots in 350° oven for 35-45
minutes or until bubbly hot.
Per serving: 274 Calories; 17g Fat (56% calories from fat); 11g Protein;
19g Carbohydrate; 53mg Cholesterol; 712mg Sodium
May 5, 98
tender, drain. In saucepan, gently cook onion in butter for 2-3 minutes.
Stir in flour, salt, and mustard; then milk. Cook stirring, until smooth.
Add pepper and celery salt.
In a 2 qt. casserole arrange a layer of carrots, then a layer of cheese.
Repeat until all are used, ending with carrots. Pour on mustard sauce and
top with cornflake crumbs. Refrigerate until ready to bake.
About 45 minutes before serving: Bake carrots in 350° oven for 35-45
minutes or until bubbly hot.
Per serving: 274 Calories; 17g Fat (56% calories from fat); 11g Protein;
19g Carbohydrate; 53mg Cholesterol; 712mg Sodium
May 5, 98
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