Virginia Sauer's Scalloped Carrots
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | (1/2 stick) butter or margarine; divided (1 tbsp., 2 tbsp., and 1 tbsp.) |
| 1 | lb | (8 - 10) raw carrots; peeled and sliced into 1/4-inch disks ( 3 3/4 - 4 cups) |
| Cold water | ||
| 1 | c | (1/4 lb) grated processed American cheese spread (e. g.; Velveeta), divided (1/2 cup and 1/2 cup) |
| 3/4 | c | Chopped raw onion; (approximately 1 large onion) |
| 2 | tb | Instant-blending flour; (e. g., Wondra) |
| 1/2 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 1 | pn | Black pepper |
| 1 | Container; (8-ounce) (1 cup) half and half cream, room temperature | |
| 1/4 | c | Dry unseasoned bread crumbs |
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