Cheese Scalloped Carrot rings

Here is another recipe from the year 1967. I have not tried this recipe, as I do not favor cooked carrots.


Cheese Scalloped Carrot Rings
Mrs. R. E. Rice

12 carrots
1 onion,minced
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon dry mustard
2 cups milk
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 pound American Cheese, grated
3 cups buttered soft bread crumbs

Cook carrots, covered in 1-inch boiling water until just tender, drain. Gently cook onion in butter 2 or 3 minutes. Stir in flour, salt, mustard, and then milk. Cook, stirring until smooth. Add pepper and celery salt. Place a layer of carrots in casserole. Top with layer of cheese. Repeat this, ending with carrots. Pour sauce on top. Spread a layer of buttered crumbs on top and bake 30 to 40 minutes at 350 degrees.