Cheese-Scalloped Carrots

1. 1

   Cook carrots until barely tender; drain.

2. 2

   In saucepan, gently cook onion in margarine 2 or 3 minutes.

3. 3

   Stir in flour, salt, mustard, then milk.

4. 4

   Cook, stirring until smooth.

5. 5

   Add pepper and celery salt.

6. 6

   In a 2-quart casserole, arrange layer of carrots, then layer of cheese.

7. 7

   Repeat until all are used, ending with carrots.

8. 8

   Pour on sauce; top with crumbs.

9. 9

   Bake at 350u00b0 for 35 to 45 minutes.

10. 10

    (Can be made the day before and refrigerated.)

No additional tips available.