Casserole Carrots

Better Homes and Gardens All-Time Favorite Casserole Recipes, p. 83

2 pounds carrots

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

¾ teaspoon dried mustard

½ teaspoon salt

¼ teaspoon paprika

1/8 teaspoon pepper

2 cups milk

¼ cup grated Parmesan cheese

½ cup canned French-fried onions

Peel carrots; slice crosswise on the bias. Cook, covered, in boiling salted water till just tender, about 20 minutes; drain thoroughly. Set aside.

In a small saucepan melt butter; blend in flour, dry mustard, salt, paprika, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Stir in cheese.

Combine cooked carrots and sauce; turn into a 1 ½-quart casserole. 

Multicolored carrots always add a dash of pizzazz.

Bake, covered, at 350F for 30 minutes. Uncover; sprinkle French-fried onions over casserole. Bake, uncovered, 3 to 5 minutes more.

Served with an Applesauce-Oatmeal Muffin.

My Rating: 4/5 "This was more interesting than I thought it would be, actually. The cheesy sauce complements the carrots well and the flavor of the onions adds depth to the whole thing. Plus it's a nice warm veggie for a winter dinner!"