Carrot Casserole

Name: Carrot Casserole
Ingredients: 3 lb. carrots, peeled and sliced (about 9 c.); 1 c. chopped onion; 1/4 c. butter or margarine; 1/4 c. flour; 1/2 tsp. salt; 1/4 tsp. dry mustard; 1/4 tsp. celery salt; 1/8 tsp. pepper; 2 c. milk; 1 (8 oz.) pkg. Velveeta, cubed; 4 1/2 c. cubed bread (6 slices); 1/3 c. butter or margarine, melted

12 ingredients

1 steps

Ingredients

3 lb. carrots, peeled and sliced (about 9 c.)
1 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. celery salt
1/8 tsp. pepper
2 c. milk
1 (8 oz.) pkg. Velveeta, cubed
4 1/2 c. cubed bread (6 slices)
1/3 c. butter or margarine, melted

Directions

1

Cook carrots in boiling water 7 to 9 minutes or just until crisp-tender; drain. In a large saucepan, cook onion in 1/4 cup butter until tender, but not brown. Stir in flour, salt, mustard, celery salt and pepper. Add the milk all at once. Cook and stir until bubbly. Stir in Velveeta until melted. Add carrots and stir to coat. Transfer to a 12 x 7 x 2-inch baking dish. Toss bread cubes and 1/3 cup melted butter to coat; sprinkle over carrots. Bake, uncovered, in a 350° oven for about 30 minutes or until mixture is bubbly and cubes are lightly toasted. Makes 12 to 16 servings.