dash pepper
¼ cup butter
dash celery salt
¼ cup finely chopped onion
2 cups milk
¼ cup flour
½ lb sharp cheddar cheese
1 tsp salt
¼ tsp dry mustard
6 slices of bread
2 tbsp butter, melted
Tear
up slices of bread and toss with 2 tbsp melted butter. Peel carrots, slice thinly on the
diagonal. Cook in boiling salted water
until barely fork tender, about 15 minutes, then drain. Melt butter and cook onion until just tender, stir in flour, salt,
mustard, pepper and celery salt.
Add milk all at once.
Cook and stir until thickened and smooth. Lightly butter a 2 quart casserole dish. Make alternate layers of carrots and cheese,
beginning and ending with carrots. Pour
sauce over all the layers when finished.
Top with tossed bread crumbs. Bake at 350º for 25 minutes.
