Title: Cheese scalloped carrots
 Categories: Casseroles, Vegetables
      Yield: 8 Servings
 
     12 md Carrots; peeled and sliced
      1 sm Onion; minced
    1/4 c  Butter
    1/4 c  Flour
      1 ts Salt
    1/4 ts Dry mustard
      2 c  Milk
    1/8 ts Pepper
    1/4 ts Celery salt
    1/2 lb Cheddar cheese; sliced
      1 c  Corn flake crumbs
 
  Early in day: Cook carrots in 1" boiling water, covered, until barely
  tender, drain. In saucepan, gently cook onion in butter for 2-3
  minutes. Stir in flour, salt, and mustard; then milk. Cook stirring,
  until smooth. Add pepper and celery salt.
  
  In a 2 qt. casserole arrange a layer of carrots, then a layer of
  cheese. Repeat until all are used, ending with carrots. Pour on
  mustard sauce and top with cornflake crumbs. Refrigerate until ready
  to bake.
  
  About 45 minutes before serving: Bake carrots in 350° oven for 35-45
  minutes or until bubbly hot.
  
  Per serving: 274 Calories; 17g Fat (56% calories from fat); 11g
  Protein; 19g Carbohydrate; 53mg Cholesterol; 712mg Sodium
  
  Recipe