Ingredients Jump to Instructions ↓

  1. 6 cups water

  2. 12 medium carrots, sliced

  3. 1/4 inch thick (about 4 cups)

  4. 1 medium onion, finely chopped

  5. 1/2 cup butter, divided

  6. 1/4 cup all-purpose flour

  7. 1 teaspoon salt

  8. 1/4 teaspoon ground mustard

  9. 1/4 teaspoon celery salt Dash pepper

  10. 2 cups milk

  11. 2 cups (8 ounces) shredded cheddar cheese

  12. 3 slices whole wheat bread, cut into small cubes

Instructions Jump to Ingredients ↑

  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In another saucepan, saute onion in 1/4 cup butter. Stir in the flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 11-in. x 7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.


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