Carrot Casserole

Nothing terribly fancy, but easily thrown together with food on hand.

From Amish and Mennonite Kitchens, Pellman and Good

You Will Need:

1/2 cup melted butter
1 small onion, chopped
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
2 cups whole milk
1/2 lb. cheese, sliced (I used cheddar)
12 large carrots, thinly sliced and boiled until soft
Buttered breadcrumbs for topping

Preheat oven to 375 degrees F. Butter a 2 quart casserole.

In a saucepan, melt butter and add flour and spiced. Add onion, then slowly add the milk. Stir, over medium heat until it comes to a boil, and thickens.

Meanwhile:

Layer half the carrots in the casserole. Top with cheese, and layer on the remaining carrots. When sauce is finished, pour over entire casserole and top with breadcrumbs. Bake 30 minutes.