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I "discovered" this recipe when I was about ten or eleven years old. I was helping my Mom cook dinner, and we needed a vegetable. I went through her cookbooks, and I think I found this in The Ann Wilson cookbook. At the time, I hated cooked carrots, but I really liked this casserole, and it has since become "Judy’s Carrot & Celery Stuff".

1 ½ cups raw, diced celery
1 ½ cups raw, diced carrots
½ cup water or chicken broth

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 tablespoon minced onion
1 teaspoon of salt (or to taste)
¼ cup grated cheddar cheese
freshly ground pepper to taste

½ cup buttered bread crumbs


  1. Cook celery, and carrots in water or broth until vegetables are tender. (The chicken broth gives a nice flavour, especially if the carrots or celery have a strong flavour.)
  2. Melt butter, add flour, and blend well. Add milk, and stir constantly over medium heat, until thick and smooth.
  3. Add salt, pepper, onion, cheese, and vegetables. Pour into a buttered casserole dish and top with bread crumbs.
  4. Bake uncovered at 350°F, for about 30 minutes.