• 3/4 C. dried carrots
• 1 1/2 T. dried onion
• 1/4 tsp. salt
• 1/4 tsp. celery salt
• 2 T. flour
• 2 T. cheese powder
• 2 C. water
• 2 T. oil
• dash of pepper
• 1/8 tsp. dry mustard
• 1 C. milk
• bread crumbs

Bring the water to a boil. Add carrots and simmer until nearly tender. (25 minutes) Drain. Rehydrate the onions and sauté‚ them in the oil until tender. Add flour, spices, milk and cheese powder to the onions. Blend well and cook over medium heat until it boils. Pour into a greased casserole dish. Top with bread crumbs and bake uncovered until heated through about 15 minutes at 350 degrees F.

Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.

Updated: 28 Nov 96