Ingredients

CARROT CASSEROLE

6 to 8 medium (4 cups) carrots, sliced 1/4-inch

4 slices bacon, cut into 1/2-inch pieces

1/4 cup finely chopped celery

1 tablespoon chopped onion

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon dry mustard

1 cup milk

6 (3/4-ounce) slices  Land O Lakes® Deli American, quartered

TOPPING

1 cup seasoned croutons, crushed

Directions 

Heat oven to 350°F. 

Place carrots into 2-quart saucepan; add enough water to cover. Cook over medium heat 8-10 minutes or until just tender. Drain. Place cooked carrots into ungreased 8-inch square baking dish. 

Cook bacon in 2-quart saucepan over medium heat until cooked but not crisp; add celery and onion. Continue cooking, stirring occasionally, 3-4 minutes or until celery is crisply tender. 

Stir in flour, salt and dry mustard. Continue cooking, stirring occasionally, 1 minute or until bubbly. Stir in milk with whisk. Continue cooking, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Continue boiling 1 minute. Remove from heat; stir in cheese until melted. 

Pour sauce over carrots. Sprinkle crushed croutons over carrots.

Bake 35-40 minutes or until bubbly in center and bread cubes are lightly browned.