Carrot Casserole Recipe
Ingredients
| Carrots | 5 1/2 Cup (16 tbs), peeled | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 chicken-flavored bouillon cube | ||
| Green onions | 1 Bunch (100gm), chopped | |
| Butter/Margarine | 2 Tablespoon, melted | |
| 8 ounces process American cheese spread, cubed | ||
| Sour cream | 1 Carton (1l) | |
| Milk | 1/4 Cup (16 tbs) | |
| Seasoned breadcrumbs | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Combine first 3 ingredients in a medium saucepan, cover, bring to a boil, and cook 15 to 20 minutes or until carrots are crisp-tender.
Drain.
Saute green onions in butter in a skillet, remove from heat.
Add cheese spread, sour cream, and milk, blend well.
Stir in sliced carrots.
Spoon into a greased 2-quart casserole.
Sprinkle with breadcrumbs and parsley.
Bake at 350° for 20 minutes or until hot.
Drain.
Saute green onions in butter in a skillet, remove from heat.
Add cheese spread, sour cream, and milk, blend well.
Stir in sliced carrots.
Spoon into a greased 2-quart casserole.
Sprinkle with breadcrumbs and parsley.
Bake at 350° for 20 minutes or until hot.
Chef
