Casserole Of Vegetables Recipe
Ingredients
| Carrots | 5 Medium, sliced | |
| Onion | 1 Medium, sliced | |
| 1 10-ounce package frozen leaf spinach | ||
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Shredded cheese | 1 Cup (16 tbs), Processed | |
| Soft bread crumbs | 1/2 Cup (16 tbs), buttered | |
| 1/4 teaspoon salt and dash pepper | ||
| 1/4 teaspoon salt and dash pepper | ||
Directions
Cook carrots and onion covered in small amount boiling salted water until almost tender, about 8 minutes.
Drain.
Cook spinach following package directions.
Drain.
For sauce, melt butter; blend in flour; gradually stir in milk.
Cook and stir till thick; remove from heat.
Add cheese, salt, and pepper, stirring till cheese melts.
Place half the spinach in ungreased 1-quart casserole.
Cover with half the carrots and onions; top with half the cheese sauce.
Repeat.
Top with crumbs.
Bake at 350° for 15 to 20 minutes.
Drain.
Cook spinach following package directions.
Drain.
For sauce, melt butter; blend in flour; gradually stir in milk.
Cook and stir till thick; remove from heat.
Add cheese, salt, and pepper, stirring till cheese melts.
Place half the spinach in ungreased 1-quart casserole.
Cover with half the carrots and onions; top with half the cheese sauce.
Repeat.
Top with crumbs.
Bake at 350° for 15 to 20 minutes.
Chef
