Carrot Casserole

CARROT CASSEROLE

INGREDIENTS:

2-3 LBS. LARGE CARROTS
2-3 GREEN ONIONS
KNORRS CHICKEN BULLION CUBE
1 TSP. DRY MUSTARD (SPICE ISLAND)
2/3 CUP MAYONNAISE
1 CUP GRATED CHEDDAR CHEESE
SALT AND PEPPER TO TASTE
1 CUP BREAD CRUMBS FROM FRESH BREAD

PEEL AND COOK THE CARROTS IN A CHICKEN STOCK MADE FROM CHICKEN BULLION CUBE AND WATER. COOK CARROTS UNTIL TENDER. REMOVE FROM HEAT AND DRAIN WELL. RETURN TO HEAT FOR A FEW SECONDS TO DRY REMAINING MOISTURE. MASH WELL OR RUN THROUGH PROCESSOR. CUT THE GREEN ONIONS AND SAUTE IN BUTTER THEN ADD TO THE CARROTS. NOW ADD THE MUSTARD, THE MAYONNAISE AND THE CHEESE AND MIX WELL. SALT AND PEPPER TO TASTE. POUR MIXTURE IN CASSEROLE DISH. MELT SOME BUTTER OR MARGARINE AND ADD THE FRESH BREAD CRUMBS. THEN SPRINKLE THE BREAD CRUMBS ON TOP OF THE CARROT MIXTURE. DRIZZLE REMAINING BUTTER OVER THE TOP. BAKE AT 350 DEG. F. FOR 40 MINUTES.