Escalloped Carrots(Freda Adams - Bethel, Ohio) - cooking recipe

Ingredients

10 carrots
1 medium onion, minced
2 Tbsp. butter
1/4 tsp. dry mustard
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper and celery salt
1 c. milk
6 oz. sliced Cheddar cheese
3 Tbsp. bread crumbs

Preparation

Cook sliced carrots until just tender.
Save drained liquid for soup.
Saute onion in butter 2 or 3 minutes.
Stir in flour, salt, mustard, pepper and celery salt.
Blend in milk and cook. Stir until smooth.
Alternate layers of carrots and cheese.
Pour sauce over and sprinkle with crumbs.
Bake at 350\u00b0 for 25 to 35 minutes.