Scalloped Carrots
Source of Recipe
rdj
Scalloped Carrots
3 pounds carrots, peeled and sliced (9 cups)
1 cup chopped onion
1/4 cup butter
plus
1/3 cup butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1/8 teaspoon ground black pepper
2 cups milk
1, 8 ounce package process cheese spread,
...like Velveeta, cubed
4 1/2 cups cubed bread (6 slices)
Cook carrots in boiling water 7 to 9 minutes or
until just crisp-tender; drain.
Meanwhile, in a large saucepan, cook onion with
the 1/4 cup butter until tender.
Stir in flour, salt, mustard, celery salt, and
pepper.
Add milk all at once and blend well.
Cook and stir until bubbly.
Stir in cheese spread until melted.
Add carrots and stir to coat.
Transfer to a 12x7 1/2x2 inch (2 quart rectangular)
baking dish.
Toss bread cubes and the 1/3 cup melted butter
to coat; sprinkle over carrots.
Bake, uncovered, in a 350 degree F oven about for
30 minutes or until the mixture is bubbly, and the
bread cubes are lightly toasted.
Makes 12 to 16 side dish servings.
Nutritional info per serving:
calories: 244, total fat: 15g, saturated fat: 8g
monounsaturated fat: 6g, polyunsaturated fat: 1g
cholesterol: 39mg, sodium: 616mg, carbohydrate: 22g
total sugar: 9g, fiber: 3g, protein: 7g, vitamin C: 7%
calcium: 21%. iron: 6%
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