Directions:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.
- In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
- In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.19 Kcal (2333 kJ) | ||
| Calories from fat | 254.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.33g | 44% | |
|---|---|---|---|
| Cholesterol | 78.34mg | 26% | |
| Sodium | 968.41mg | 40% | |
| Potassium | 878.57mg | 19% | |
| Total Carbs | 61.72g | 21% | |
| Sugars | 17.83g | 71% | |
| Dietary Fiber | 6.93g | 28% | |
| Protein | 13.8g | 28% | |
| Vitamin C | 12.9mg | 22% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 1mg | 6% | |
| Calcium | 355.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 125.58 Kcal (526 kJ) | ||
| Calories from fat | 57.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 44% | |
|---|---|---|---|
| Cholesterol | 17.66mg | 26% | |
| Sodium | 218.26mg | 40% | |
| Potassium | 198.01mg | 19% | |
| Total Carbs | 13.91g | 21% | |
| Sugars | 4.02g | 71% | |
| Dietary Fiber | 1.56g | 28% | |
| Protein | 3.11g | 28% | |
| Vitamin C | 2.9mg | 22% | |
| Vitamin A | 0.5mg | 70% | |
| Iron | 0.2mg | 6% | |
| Calcium | 80.2mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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