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Carrot Casserole Recipe


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Carrot Casserole Recipe

2 lbs. carrots, sliced
1/2 c. chopped onion
1/4 c. butter or margarine, divided
3 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 c. milk
4 oz. processed American cheese, cubed
2 T. chopped, fresh parsley
2 c. cornflakes, crushed

Cook carrots until tender. Drain and set aside. In a saucepan, saute onions in 3 tablespoons of butter until tender. Stir in flour, salt and pepper. Gradually add milk. Bring to a boil, stirring constantly. Cook for about 1 minute or until thickened. Stir in the cheese, just until melted. Add the carrots and parsley. Pour into a greased, 8-inch square baking dish. Pour crushed cornflakes and remaining butter over the carrots. Bake uncovered, at 350 degrees for 10-25 minutes, or until bubbly.
Makes 8 servings.
Oma in New Orleans

 http://www.nancyskitchen.com - Copyright 2017


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