12 carrots, peeled & sliced
60 ml butter, melted 4 tbsp
1 onion, finely chopped
60 ml flour 4 tbsp
2 ml salt 1/2 tsp
1 ml dry mustard 1/4 tsp
0.5 ml black pepper 1/8 tsp
1 ml celery salt 1/4 tsp
500 ml milk 2 cup
500 ml mozzarella cheese, grated 2 cup
125 ml dry breadcrumbs 1/2 cup
15 ml butter, melted 1 tbsp
Cook carrots in boiling water until just tender, drain. Meanwhile, saute onion in 4 tablespoons (60 ml) butter until soft, about 5 minutes. Stir in flour, salt, mustard, pepper and salt. Gradually add milk and continue to cook, stirring constantly, over medium heat until smooth and thickened. Remove from heat, add cheese, stir until melted.. Stir in carrots and pour into a greased 6 cup (1.5 L) casserole. Combine crumbs and 1 tablespoon (15 ml) butter and sprinkle over carrots. Bake at 350 F (180 C) for 45 minutes.
Serves 6