Scalloped Carrots

• 2 lbs. carrots, thinly sliced
• 1/4 cup butter
• 1/2 cup minced onion
• 1/4 cup flour
• 1/8 tsp. dry mustard
• 2 cups milk
• 1 tsp. salt
• 1/4 tsp. seasoned salt
• 8 oz. cheese (Velveeta or any)

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• 1/4 tbsp. melted butter
• 1 cup soft bread crumbs

1. Cook carrots in a small amount of boiling salted water 12-15 minutes, until tender. Drain and set aside.
2. Melt butter in a heavy saucepan over low heat. Sauté onion until tender, add mustard & flour: stir and cook 1 minute.
3. Gradually add the milk, stirring constantly until thickened.
4. Add salt, seasoned salt, cheese and stir until the cheese melts.
5. Add carrots, and place in a greased 2 qt. casserole.
6. Combine butter and crumbs for topping, sprinkle over casserole.
7. Bake at 350º for 25 minutes until the sauce is bubbly.