Carrot Bake

Submitted by Aunt Willie

"This is one more in a series of my grandmother's vegetable "bakes." These were either clipped from a magazine or handwritten -- some with notes added later. This one had "good!" written on it -- evidently meeting with my grandmother's approval."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 12 carrots
• 1⁄2 cup butter
• 1 tablespoon dried onion
• 1⁄4 cup flour
• 1 teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon black pepper
• 1⁄4 teaspoon celery salt
• 2 cups milk
• 1⁄2 lb shredded sharp cheddar cheese
• 1⁄2 cup cracker crumb

directions

1. Wash carrots, and slice.
2. Cover with water and bring to a boil.
3. Cook until just tender.
4. Drain.
5. Combine remaining ingredients (except cheese and cracker crumbs) in a saucepan and cook over low heat, stirring frequently, until thickened.
6. In a 2 quart casserole, layer carrots and cheese, ending with a carrot layer.
7. Pour sauce over top and sprinkle with cracker crumbs.
8. Bake at 350 degrees for 25 minutes.