Buffet Scalloped Carrots - cooking recipe

Ingredients

12 medium carrots, pared and sliced
1/2 c. margarine
1 small onion, minced
1/2 c. flour
1 tsp. salt
1/2 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
Velveeta cheese slices
3 c. fresh bread crumbs, buttered
1/4 tsp. sage

Preparation

Cook and drain carrots.
In saucepan in margarine, gently cook onion for 2 to 3 minutes.
Stir in flour, salt and mustard.
Add milk and cook until smooth.
In 2-quart casserole, arrange layers of carrots, then layers of cheese, repeating until both are used, ending with carrots.
Pour sauce over all.
Top with bread crumbs, seasoned with sage.
Bake uncovered in 350\u00b0 oven for about 25 minutes.