Scalloped Carrots And Cheese

1. Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk.

2. Return to heat, bring to a boil and stir for 1 minute.

3. Alternate carrots, cheese and sauce in a casserole dish.

4. Top with bread crumbs. Bake at 350 for 35-45 minutes.

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Nutrient	Quantity
Total fats	52.8499 g
Protein	50.112 g
Carbohydrates	222.4893 g
Energy	1527.7703 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8279 g
Water	1125.8289 g
Aspartic acid	4.7849 g
Calcium, Ca	1257.399 mg
Lutein + zeaxanthin	1887.7044 g
Fiber, total dietary	32.646 g
Carotene, beta	60686.872 g
Niacin	19.4246 mg
Vitamin A, RAE	6338.998 g
Arginine	3.5324 g
Riboflavin	2.0104 mg
Tocopherol, beta	0.1164 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0403 g
Glutamic acid	13.5107 g
Sodium, Na	1551.5958 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1032 g
Total lipid (fat)	52.8499 g
Manganese, Mn	3.4953 mg
Fructose	7.1995 g
Proline	3.9948 g
Fatty acids, total saturated 16:0	7.7562 g
Fatty acids, total saturated 8:0	0.3663 g
Sucrose	26.6749 g
Choline, total	154.733 mg
Sugars, total	67.7858 g
Serine	2.7521 g
Fatty acids, total saturated 10:0	0.3661 g
Fatty acids, total saturated 18:0	3.5913 g
Vitamin B-6	1.6275 mg
Selenium, Se	52.1852 g
Ash	16.8675 g
Vitamin D	9.76 IU
Menaquinone-4	4.88 g
Fatty acids, total saturated 18:1 undifferentiated	16.0727 g
Pantothenic acid	5.2085 mg
Phenylalanine	2.6522 g
Copper, Cu	1.7689 mg
Betaine	5.9216 mg
Thiamin	2.5952 mg
Retinol	219.6 g
Methionine	1.2128 g
Iron, Fe	9.3197 mg
Carbohydrate, by difference	222.4893 g
Phosphorus, P	1346.4534 mg
Folate, total	347.1039 g
Dihydrophylloquinone	1.188 g
Tocopherol, gamma	0.8397 mg
Fatty acids, total saturated 4:0	0.366 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Lycopene	7.3775 g
Alanine	2.5709 g
Cholesterol	48.8 mg
Valine	2.9029 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	15.9746 g
Glycine	2.0224 g
Carotene, alpha	25451.7037 g
Glucose (dextrose)	7.0731 g
Fatty acids, total saturated 14:0	1.5263 g
Zinc, Zn	8.3005 mg
Isoleucine	2.5092 g
Maltose	2.0736 g
Tocopherol, delta	0.1944 mg
Fatty acids, total saturated 12:0	0.3761 g
Fatty acids, total polyunsaturated	16.8157 g
Tocotrienol, gamma	1.1232 mg
Leucine	4.2698 g
Tocotrienol, alpha	0.1024 mg
Vitamin A, IU	123129.8726 IU
Folate, DFE	408.6639 g
Tryptophan	0.7262 g
Vitamin C, total ascorbic acid	46.3522 mg
Phytosterols	14.9045 mg
Folic acid	88.56 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 6:0	0.366 g
Starch	74.9004 g
Lactose	24.644 g
Tyrosine	2.0991 g
Vitamin B-12	2.574 g
Vitamin K (phylloquinone)	106.5976 g
Fatty acids, total saturated	14.8777 g
Histidine	1.4555 g
Fatty acids, total monounsaturated	16.2283 g
Threonine	3.0487 g
Folate, food	258.5439 g
Vitamin D (D2 + D3)	0.488 g
Cryptoxanthin, beta	0.1886 g
Vitamin D3 (cholecalciferol)	0.488 g
Vitamin E (alpha-tocopherol)	5.3195 mg
Magnesium, Mg	259.0899 mg
Lysine	2.9327 g
Potassium, K	3540.0009 mg
Cystine	1.2608 g
Fluoride, F	23.9623 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	2 cups	297.68	23.3264	15.9576
Salt	1 teaspoon	0	0	0
Butter	0.25 cup	342	15.714	28.8
Carrot	12	300.12	70.1256	1.7568
Onion	0.25 cup	16	3.736	0.04
Mustard	0.25 teaspoon	0.0787	0.0136	0.0012
Pepper	0 teaspoon	0.7216	0.1839	0.0094
flour	0.25 cup	144.57	31.6514	0.5609
bread crumb	1 cup	426.6	77.7384	5.724
sharp cheddar cheese	2 cups	0	0	0