Ok, so I know this weeks recipe are MIA and I have been slacking on the blog but for GOOD REASON - the stomach flu has hit our home with a vengeance and we are doing the rounds. Dealing with sick kiddos has just cut my free time, but I promise I will make up for it soon! I just haven't been doing as much cooking as of late!
But, we did have a yummy Easter dinner featuring these two favorites of mine:
Mom’s Cheese and Carrot Casserole
12 med carrots, sliced
Butter or margarine ( I always use butter )
1 sm onion, chopped
¼ c. flour
2 c. milk
1 t. salt
¼ t. dried mustard
¼ t. celery salt
1 c. fresh bread crumbs (I use a few pieces of white bread torn up)
1 8oz pkg American cheese slices (appx 8)
Just cover carrots in water in saucepan and bring to a boil. Cover and turn down heat to med-low and cook for 10-20 minutes until tender-crisp; drain.
In another saucepan over low heat, melt ¼ butter and add onion. Saute 5 min until tender. Stir in four until smooth. Stir in milk and next 4 ingredients. Cook; stirring constantly, until thickened. Preheat oven to 350.
In sm saucepan over med heat, melt 3 t. butter. Add bread crumbs and toss to coat.
Lightly grease 2 qt. casserole dish. Spread ½ of carrots, then ½ of cheese and repeat. Pour sauce over all and sprinkle top with bread crumbs. Bake, uncovered, for 20 minutes until bubbly.
Graham cracker crust:
1/3 c. melted butter
2 c. graham cracker crumbs
½ c. brown sugar
8 oz. cream cheese (softened)
1 c. icing (or powdered) sugar
¾ container of cool whip
Can of pie filling (strawberry, cherry, etc.)
Spread graham cracker crust in bottom of 9x13 pan and pat down. Beat cream cheese and icing sugar together. Beat in cool whip. Spread mixture over crust and spread pie filling over top (I like cherry). Chill for a few hours.