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
- 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.)
- Melt butter, add flour, and blend well. Add milk, and stir constantly over medium heat, until thick and smooth.
- Add salt, pepper, onion, cheese, and vegetables. Pour into a buttered casserole dish and top with bread crumbs.
- Bake uncovered at 350°F, for about 30 minutes.