• 6 cups water
• 12 medium carrots, sliced ¼-inch thick
• 1 medium onion, finely chopped
• ½ cup butter
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground mustard
• ¼ teaspoon celery salt
• Dash pepper
• 2 cups milk
• 2 cups (8 oz) shredded cheddar cheese
• 3 slices whole wheat bread, cut into small cubes

Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.

In another saucepan, sauté onion in ¼ cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

In a greased 11x7x2-inch baking dish, layer half of the carrots, cheese, and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top.

Bake, uncovered, at 350 degrees for 35-40 minutes or until hot and bubbly.

Servings: 4-6

Taste of Home Best Loved Casseroles

• 2 cups Ketchup
• 2 cups Red wine vinegar
• 1 cup Brown Sugar
• 1 cup Onion - chopped
• ½ cup Molasses
• 1 T Liquid smoke
• 1 tsp Salt
• ½ tsp Pepper
• ½ tsp Garlic powder - California style
• ½ tsp Onion powder - California style
• 1 tsp Garlic - minced
• 1 cup Bacon - fried and crumbled
• 2 lb Sweet corn - frozen (thawed) or fresh (cut off the cob)

Combine ketchup, vinegar, brown sugar, onion, molasses, liquid smoke, salt, pepper, garlic powder, onion powder and minced garlic in a saucepan. Stir until combined. Bring to a boil and then add bacon and sweet corn. Cook on low for 1 hour. Serve warm with corn chips.

Servings: 8 cups

Bonnie Mortimer, Mt. Pleasant
Finalist - Sweet Corn
2005 Pennsylvania "Simply Delicious" Vegetable Recipe Contest

• 1 package (10 ounces) refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 yellow squash, diced
• 1 onion, diced
• 1 sweet red pepper, diced
• 1 teaspoon dried basil
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup half-and-half cream

Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and spices until vegetables are crisp-tender.

Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2 quart baking dish

Bake, uncovered, at 375 degrees for 20 minutes or until heated through.

Servings: 6-8

Taste of Home Best Loved Casseroles