Tangy Carrot Casserole Unverified!

This is one of the few prepared cards in my Grandmother's collection, though no publisher is indicated.


  • 1 pound carrots
  • 1/2 tsp dried sweet basil
  • 1 medium onion, minced
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1/2 tsp prepared mustard
  • dash pepper
  • 2 cups milk
  • 1/2 pound cheddar cheese, grated
  • 1 cup croutons


Slice carrots diagonally. Add basil and cook in salted water until tender. Drain.

Saute onion in butter. Mix flour, salt, mustard, pepper and milk; add to onion and cook, stirring constantly, over medium heat until thick.

Place a layer of carrots in a casserole. Cover with grated cheese. Alternate layers of carrots and cheese until ail used. Pour sauce over top. Sprinkle with croutons. Bake at 350 degrees 15 minutes.