CHEESY CARROT CASSEROLE
The Amish Cook at Home
by Kevin Williams and Lovina Eicher
During "carrot season" we'll eat this as a main dish for supper. We eat meat with many of our suppers, but sometimes it is nice to have just vegetables for a change of pace. This colorful casserole is very filling for a meatless meal!
Serves 6 to 8
· 2 pounds carrots, peeled and cut into ½-inch slices
· 2/3 cup chopped onion
· 5½ tablespoons margarine or butter
· 2½ tablespoons all-purpose flour
· ¼ teaspoon salt
· ¼ teaspoon celery salt
· ¼ teaspoon dry mustard
· 1/8 teaspoon pepper
· 1¼ cups milk
· 5 ounces Velveeta cheese
· 2¾ cups cubed day-old bread
Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish.
Put the carrots in a large kettle and cover with water. Bring to a boil, reduce the heat, cover, and simmer the carrots until tender, about 10 minutes. Drain and set aside.
Melt 2 tablespoons of the margarine in a large saucepan over medium heat. Add the onion and saute until tender, about 5 minutes. Stir in the flour, salt, celery salt, mustard, and pepper. Gradually add the milk. Bring the mixture to a boil, then stir for 2 minutes. Add the cheese and stir until melted. Add the carrots and stir to coat.
Transfer the mixture to the prepared baking dish.
Melt the remaining 3½ tablespoons margarine. Toss it with the bread cubes and sprinkle the bread over the carrots.
Bake for 50 to 60 minutes, or until heated through.