Fresh Potato Carrot Casserole Recipe
This Fresh Potato Carrot Casserole recipe will entice any eater fussy or easy. A great Main Dish recipe is one like this. I shall look forward to your comments on this recipe.
Ingredients
2 tsp margarine
1 cup Kellogg's branflakes cereal
Dash ground thyme
1 1/2 cup potatoes, sliced
1 1/2 cup carrots, sliced
2 tsp margarine
5 tsp all-purpose flour
1/2 tsp salt
Dash pepper
Dash dried rosemary
1 cup milk
Directions
Melt 2 t. (10 mL) margarine.
Stir in 3/4 c. (190 mL) of the cereal and the thyme.
Set aside for the topping.
Place potatoes and carrots in medium saucepan with salted water to cover.
Bring to boil.
Boil, uncovered, for 5 minutes.
Remove from heat.
Drain.
In a large saucepan, melt the margarine over low heat.
Stir in flour, salt, pepper and rosemary.
Add milk gradually, stirring until smooth.
Increase heat to medium and cook, stirring constandy.
until mixture boils and thickens.
Remove from heat.
Gently stir in potatoes, carrots and remaining 1/4 c.
(60 mL) of the cereal.
Pour into a round 1 1/2 qt. (1 1/2 L) casserole.
Sprinkle with the topping.
Bake at 350°F (175°C) about 25 minutes or until vegetables are tender.
Stir in 3/4 c. (190 mL) of the cereal and the thyme.
Set aside for the topping.
Place potatoes and carrots in medium saucepan with salted water to cover.
Bring to boil.
Boil, uncovered, for 5 minutes.
Remove from heat.
Drain.
In a large saucepan, melt the margarine over low heat.
Stir in flour, salt, pepper and rosemary.
Add milk gradually, stirring until smooth.
Increase heat to medium and cook, stirring constandy.
until mixture boils and thickens.
Remove from heat.
Gently stir in potatoes, carrots and remaining 1/4 c.
(60 mL) of the cereal.
Pour into a round 1 1/2 qt. (1 1/2 L) casserole.
Sprinkle with the topping.
Bake at 350°F (175°C) about 25 minutes or until vegetables are tender.
