Thursday, April 4, 2019

Cheese-Scalloped Carrots (1963)

  • 12 sliced, pared medium carrots, boiled in salted water
  • 1/4 cup butter
  • 1 small onion, minced
  • 1/4 cup flour
  • 1 tspn salt
  • 1/4  tspn dry mustard
  • 2 cups milk
  • 1/4 tspn pepper
  • 1/4 tspn celery salt
  • 1/2 lb packaged sharp Cheddar-cheese slices
  • 3 cups buttered fresh bread crumbs
Start heating oven to 350 degrees. In butter in saucepan, gently cook onion 2 to 3 minutes. Stir in flour, salt, mustard, then milk. Cook, stirring, until smooth. Add pepper and celery salt. 

In 2-quart casserole, arrange layer of carrots, then layer of cheese. Repeat until both are used, ending with carrots. Pour on sauce, and top with buttered bread crumbs. 

Bake, uncovered, at 350 degrees 35 to 45 minutes, or until golden and hot. Makes 8 servings.

More "Lost" Carrot Recipes
Carrot Corn Bread (1976)
Carrots Rolled in Corn Flakes (1937)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

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