Carrot Souffle Side Dishes Recipes

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Carrot Souffle


  • 3 large carrots cooked and sliced
  • 1/2 lb. processed American cheese-grated
  • 1/4 C. butter
  • 1 small onion
  • 1/4 C. flour
  • 2 C. milk
  • 1 C. buttered bread crumbs
  • 1/8 t. pepper
  • 1/4 t. celery salt
  • 1/4 t. salt
  • 1/4 t. dry mustard

  • Method:

  • 1. Cook onion in butter until soft.
  • 2. Add all dry ingredients.
  • 3. Add milk and stir until thickened.
  • 4. Place layers of carrots and grated cheese in casserole dish
  • 5. Ending with carrots
  • 6. Add sauce
  • 7. Top w/buttered bread crumbs
  • Bake at ~350 for 30 minutes.

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