Ingredients
12 medium carrots, sliced 1/4 inch thick (about 4 cups)1 medium onion, finely chopped1/2 cup butter, divided1/4 cup all-purpose flour1 teaspoon salt1/4 teaspoon ground mustard1/4 teaspoon celery saltDash pepper2 cups whole milk2 cups shredded cheddar cheese3 slices whole wheat bread, cut into small cubes
Preparation
Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.
In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.
