Cheesy Carrot Casserole
Cheesy Carrot Casserole
4 lbs. carrots, cut into 1/2" slices
1 1/2 c. onion, chopped
11 tbsp. butter, divided
5 tbsp. flour
1/2 tsp salt
1/2 tsp. celery salt
1/2 tsp. pepper
2 1/2 c. milk
10 oz. processed cheese, cubed
5 1/2 c. day old bread, cubed
Place carrots in large kettle and cover with water, bring to a boil. Reduce heat, cover and simmer until tender, about 5 minutes. Drain. Set aside. In a large saucepan, saute onions in 4 tbsp. butter until tender. Stir in flour, salt, celery salt, mustard and pepper until blended. Gradually add milk. Bring to a boil, cook and stir for 2 minutes. Stir in cheese until melted. Add carrots and stir to coat! Transfer to a greased baking dish. Melt remaining butter, toss with bread crumbs. Sprinkle over the carrots. Bake uncovered at 350 degrees for 45 minutes.
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