Dressing/Sauce Ingredients
2 cups Milk
1 Stick Butter
1/4 cup flour
1/4 tsp Ground Black Pepper
1/4 tsp Dried Ground Mustard
1/4 tsp Celery Seed
Dressing/Sauce Direction
Place stick of butter and minced onion in small pot and melt butter.
When onions are soft and translucent, mix in flour and dry mustard.
Begin to stir in milk slowly; it should begin to thicken.
Add in ground black pepper and celery seed.
From
Ellen Forson
Prep Time
20 min
Cook Time
50 min
Servings
12
Ingredients
12 - 15 Carrots (more if small)
8oz Shredded Sharp Cheddar Cheese (more if desired)
Bread Crumbs (suggest panko)
Directions
Preheat oven to 350deg.
Put pot of water on to boil.
Peel and slice carrots.
Boil carrots until tender.
Layer carrots in casserole dish with cheese; finish with carrot later on top.
Pour white sauce over top of the carrots/cheese.
Sprinkle bread crumbs over top and bake @ 350-deg. for 30-35 minutes or until sauce begins to bubble.