Creamy Cheesy Carrot Casserole
3 cups peeled and sliced carrots
1/4 cup butter
1/4 cup flour
2 cups half and half
1 tsp. salt
1 tsp. onion powder
1 1/4 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. celery salt
6-7 slices white bread
8 oz. shredded sharp cheddar cheese
3 Tbsp. butter
MAKE WHITE SAUCE: In a large sauce pan, melt butter in saucepan, add flour and stir to combine. Once you have your roux, add half and half and stir constantly until sauce thickens.
Remove from heat and stir in salt, onion powder, dry mustard, pepper and celery salt.
In a 9x13 pan, layer peeled and sliced carrots, then white sauce, then evenly sprinkle shredded sharp cheddar cheese over white sauce.
Place slices of white bread in blender and blend until it turns into bread crumbs.
In a skillet, heat 3 Tbsp. of butter and then sauté bread crumbs in the butter until golden in color.
Evenly sprinkle bread crumbs over shredded cheese on the casserole.
Cover casserole with foil and Bake at 350 degrees for 20 minutes. After 20 minutes, uncover and bake for an additional 15 minutes