12 Medium Carrots
1 Onion (diced)
1 Clove of Garlic (pressed)
1/2 C. Butter
1/4 C Flour
1 tsp. Salt
1 tsp. Dry Mustard
1/4 tsp. Pepper
1/4 tsp. Celery Seed
2 C. Milk
1 Tbsp. Dijon Mustard
1/2 lb. Shredded Sharp Cheddar Cheese (about 2 C.)
3 C. Soft Bread Crumbs
Cut carrots into 1/2" pieces and boil in lightly salted water until tender. (About 5 min.) Saute onion and garlic in butter for 3 minutes. Add flour, salt, dry mustard, pepper, celery seed and milk. Cook until smooth. Remove from heat, fold in dijon mustard. In a 9x13 casserole dish; layer carrots and 1/2 of the cheese and 1/2 of the white sauce. Repeat. Top with crumbs. Bake @ 350* for 30 minutes.
(Laura's carrots are a Thanksgiving tradition. Carrot lovers (me) and carrot haters (James) alike will be able to agree on this delicious side dish.)
1 Onion (diced)
1 Clove of Garlic (pressed)
1/2 C. Butter
1/4 C Flour
1 tsp. Salt
1 tsp. Dry Mustard
1/4 tsp. Pepper
1/4 tsp. Celery Seed
2 C. Milk
1 Tbsp. Dijon Mustard
1/2 lb. Shredded Sharp Cheddar Cheese (about 2 C.)
3 C. Soft Bread Crumbs
Cut carrots into 1/2" pieces and boil in lightly salted water until tender. (About 5 min.) Saute onion and garlic in butter for 3 minutes. Add flour, salt, dry mustard, pepper, celery seed and milk. Cook until smooth. Remove from heat, fold in dijon mustard. In a 9x13 casserole dish; layer carrots and 1/2 of the cheese and 1/2 of the white sauce. Repeat. Top with crumbs. Bake @ 350* for 30 minutes.
(Laura's carrots are a Thanksgiving tradition. Carrot lovers (me) and carrot haters (James) alike will be able to agree on this delicious side dish.)
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