Margaret's Casserole Carrots

I won a local cooking contest(Vegetable Category)with this spin on a retro BH&G carrot recipe. Hope you enjoy

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  lbs carrots
• 3  tablespoons butter or 3  tablespoons margarine (I use butter)
• 3  tablespoons all-purpose flour
• 3⁄4 teaspoon dry mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon pepper
• 3  cups  whole milk
• 1⁄4 cup  grated parmesan cheese, plus
• 1⁄2 cup  additional parmesan cheese, to top the casserole with

Directions

1. Peel Carrots; slice crosswise on the bias.
2. Cook, covered, in boiling salted water, until just tender, about twenty minutes.
3. Drain thoroughly (this is really important).
4. Set aside.
5. In a medium saucepan melt butter,blend in flour, dry mustard, salt, paprika and pepper.
6. Add milk all at once.
7. Cook and stir until thickened and bubbly (This requires a bit of time).
8. Stir in 1/4 cup of the grated parmesan cheese.
9. Combine cooked carrots and sauce.
10. Turn into a one and a half quart casserole dish.
11. Bake, covered, at 350 degrees for 30 minutes.
12. Uncover, and sprinkle with up to one half cup of additional parmesan cheese (depending on your taste).
13. Bake,uncovered, for five more minutes or until desired browning is achieved.