Carrots - Cheese Scalloped

This is such a delicious way to enjoy carrots! My son and nephew request it frequently. How about that?? Kids asking for vegetables!! NOTE: the prep time is just approximate, since the time is shortened considerably if you use canned carrots.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 2-qt. casserole

Ingredients

• 6  medium carrots, cut into slices or 2 (15 ounce) cans  sliced carrots
• 6  tablespoons butter or 6  tablespoons margarine
• 1⁄2 small onion, chopped
• 2  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon celery seed
• 1⁄8 teaspoon dry mustard
• 1⁄8 teaspoon dried basil
• 1⁄8 teaspoon  ground thyme
• 1  cup milk
• 1⁄4 lb Velveeta cheese, cubed
• 1 1⁄2 cups  dry breadcrumbs
• 2  tablespoons butter or 2  tablespoons margarine, melted

Directions

1. 1. Preheat oven to 350°F.
2. 2. Cook the sliced carrots until tender, then drain.
3. 3. In a small pan, melt butter and saute onion until it is clear.
4. 4. Add the flour, salt, pepper, celery seed, dry mustard, basil, and thyme and stir while gradually adding the milk.
5. 5. Cook until it is slightly thickened.
6. 6. Add the cubed cheese, and cook until it is just melted.
7. 7. In a 2-qt casserole dish, put the cooked carrots, and cover with the cheese mixture.
8. 8. Melt the 2 tbsp butter and pour over breadcrumbs in a small bowl and stir until combined.
9. 9. Sprinkle buttered breadcrumbs over the top of the cheese mixture, and bake for 25 min or until browned on top.