Scalloped Carrots

This is another recipe from Nonnie's Cookbook. The girls and I like this a lot. I usually half the recipe so that I have enough for one meal, but this is the full recipe. Plus cheese makes eating veggies a little easier :)

Scalloped Carrots

2 lbs carrots (I just use the baby ones or you could peel and slice full size ones)

1/4 cup onion, diced

2 cups milk

1 tsp salt

2 cups cheese, shredded

1/4 cup butter

1/4 cup flour

1/4 tsp dry mustard

1/4 tsp celery salt

2 TB butter

1 cup soft bread crumbs (or premade from the can)

Cook carrots and drain. Melt butter and add the onions, flour, mustard and milk until smooth. Addsatl, celery salt (and pepper too). Stir in cheese until melted. Coat carrots with cheese sauce. Place in 8 by 8 dish. Crumb butter into bread crumbs and sprinkle on top. Bake at 350 for 20 minutes.

Squash Casserole

I found this at realmomkitchen.com. It's a Southern comfort, gooey, want-to-lick-the-plate-clean dish... in other words, I really liked it and so did my guests. I made it with half yellow crook-neck squash and half zucchini. Definitely will make this again! Enjoy!

Squash Casserole

4 cups sliced squash (zucchini and yellow crook-neck)

1/2 cup chopped onions

1 sleeve Ritz crackers

2 eggs, beaten

3/4 cup milk

1 tsp salt

1/4 cup butter, melted

1 cup shredded cheddar cheese

(Kick this up a notch by using pepper-jack cheese)

ground pepper, to taste

2 Tb butter

Heat oven to 350. Put squash and onion in 1 1/2 cups water. Cook until tender- 5 to 10 minutes. (You could also saute this in a little olive oil and just stir until tender crisp instead of boiling.) Drain well. Add 1/2 stick of butter and let melt. Crush crackers and stir into cheese. Add salt and pepper; stir. Stir in 1/2 of the cracker/cheese mixture into the squash. Mix together milk and eggs. Pour into the squash mix. Pour into casserole dish. Top with the other 1/2 of the cracker/cheese mixture. Dot with remaining butter. Bake at 350 for 25-30 minutes for until browned and bubbly.