Scalloped Carrots
Recipe from Midwest Living

Cheese sauce and croutons make this side-dish casserole hard to resist. Serve it with beef or pork roast, or grilled chicken.

Scalloped Carrots

by 1  person

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  • 3   pounds 
    carrots, peeled and sliced (9 cups)
  • 1   cup 
    chopped onion
  • 1/4  cup 
    butter or margarine
  • 1/4  cup 
    all-purpose flour
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    dry mustard
  • 1/4  teaspoon 
    celery salt
  • 1/8  teaspoon 
  • 2   cups 
  • 1   ounce 
    package process cheese spread, cubed
  • 4 1/2  cups 
    cubed bread (6 slices)
  • 1/3  cup 
    butter or margarine, melted
Cook carrots in boiling water 7 to 9 minutes or until just crisp-tender; drain.
Meanwhile, in a large saucepan, cook onion in the 1/4 cup butter or margarine until tender. Stir in flour, salt, mustard, celery salt, and pepper.
Add milk all at once. Cook and stir until bubbly. Stir in cheese spread until melted. Add carrots and stir to coat. Transfer to12x7-1/2x2-inch (2-quart rectangular) baking dish.
Toss bread cubes and the 1/3 cup melted butter or margarine to coat; sprinkle over carrots.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until the mixture is bubbly, and the bread cubes are lightly toasted. Makes 12 to 16 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 244, Fat, total (g) 15, chol. (mg) 39, sat. fat (g) 8, carb. (g) 22, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 9, pro. (g) 7, vit. A (IU) 10058, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 616, Potassium (mg) 403, calcium (mg) 212, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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