| CARROT CASSEROLE 1 (5 pound) package of carrots, peeled and sliced crosswise into ¼ inch circles. 1 teaspoon salt 1 teaspoon sweet basil leaves, dried ½ cup butter 1 large onion, minced fine (about the size of grains of rice) ½ cup flour 1 teaspoon salt 1 teaspoon dry mustard 2 ½ cups milk or cream ¼ teaspoon pepper 2 cups shredded cheddar cheese 3 cups bread crumbs ¼ cup butter Cover carrots, salt and basil just to the top of the carrots with water and bring to a boil. Reduce heat and simmer until carrots are tender. (About 10 minutes.) Drain off the liquid. Fry onions in butter, stirring constantly until tender. Gradually stir in the flour a little at a time. Add milk, mustard, salt and pepper and continue stirring until thick and bubbly. Layer carrots with cheese in 9 x 13 inch glass baking dish. Pour sauce over the top. With fork, lift carrots gently to allow sauce to seep down through the carrots. Melt butter and pour over crumbs. Blend into bread crumbs by fluffing with a fork. Sprinkle buttered bread crumbs over the top of the carrots. Bake at 350 F for 35 to 40 minutes or until bread crumbs have browned and mixture has heated completely through. |