SCALLOPED CARROTS CASSEROLE

Joy over at Joy of desserts hosts Vintage Recipe Thursday and Trista over at Southern Fried Mama hosts Tasty Thursday.

SCALLOPED CARROTS CASSEROLE
12 medium carrots, washed and sliced
1 small Vidalia onion, minced
4 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups whole milk
1/4 teaspoon pepper
1/4 teaspoon celery salt
2 cups buttered bread crumbs
2 cups grated Gruyere cheese

• Preheat oven to 350 degrees.
  
• Blanche carrots in boiling water for 5-10 minutes. Drain well.
• Melt butter in a skillet and cook onions until translucent.
• Stir in flour, salt and milk. Cook until smooth and begins to thicken slightly.
• In a buttered 2 quart casserole arrange layers of the carrots and cheese (ending in cheese) and then pour the sauce over top.
• Top with the bread crumbs.
• Bake uncovered for 25 minutes.
  

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