| This is a good dish for potlucks. It is a very good pudding-type casserole that also looks good. It is the most requested of any recipe I have. Using a food processor to slice the carrots and grate the cheese makes this a fairly fast recipe to make. BEST CARROT CASSEROLE 10-12 carrots 1/2 to 1 lb. cheddar cheese, grated 1 cube margarine 1/4 cup minced onion 1/4 cup flour 1 t. salt 1/2 teaspoon dry mustard 1/4 teaspoon celery salt 1/8 teaspoon pepper 2 cups milk Peel and slice carrots thinly. Cook in a little water. (Don't use too much water as it will wash out the flavor of carrots, but make sure there is enough so it doesn't burn.) Layer carrots with grated cheese in a casserole (9x9 or 9x13). SAUCE: Melt margarine in saucepan. Add onions, cook 2-3 minutes. Add flour and blend. Add seasonings and milk. Stir to blend. Cook til thickened to sauce consistency. If too thick, thin with the water used to cook the carrots or add more milk. Pour sauce over carrot/cheese layers. Lift carrots a little with a spoon to let sauce seep in. Can put some grated cheese on top. Bake at 350 degrees for 20 - 30 min. or til heated through and the top is lightly browned. |
 |