Escalloped Carrots Recipe Amish

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Escalloped Carrots

Do not overcook carrots. Cook onions in butter for 2-3 minutes. Make a white sauce with flour and milk. Add mustard, salt, celery salt and pepper. Add cheese. Put carrots in a 2 quart casserole. Pour white sauce over carrots. Top with buttered bread crumbs. You may want to use other vegetables such as cauliflower of broccoli. Bake at 350° F. for 30 minutes

12 carrots or more, cooked
1/4 cup flour
1/4 teaspoon dry mustard
3 cups buttered bread crumbs
1 teaspoon salt
1/4 teaspoon celery salt
1/4 cup oleo or butter
1 onion, diced
2 cups milk
1/2 lb. Velveeta cheese
1/8 teaspoon pepper

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