Golden Medley Recipe
Ingredients
1/4 cup (1/8 lb.) butter or margarine
1 medium-sized onion, finely chopped
1/4 cup chopped green pepper
3 tablespoons flour
2 cups milk
1 tablespoon finely chopped pimiento
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (about 1/4 lb.)
1 1/2 cups diced cooked potatoes
1 1/2 cups thinly sliced cooked carrots
Directions
Melt butter in a saucepan.
Add onion and green pepper; saute until onion is golden brown.
Blend in flour until smooth.
Add milk, and cook, stirring, until smooth and thickened.
Remove from heat; stir in pimiento, salt, pepper, and 1/2 cup of the cheese.
Arrange alternate layers of potatoes and carrots in a lightly greased 1 1/2-quart casserole; add sauce; stir lightly; top with the remaining 1/2 cup cheese.
Bake in a 350° oven for 30 minutes.
Add onion and green pepper; saute until onion is golden brown.
Blend in flour until smooth.
Add milk, and cook, stirring, until smooth and thickened.
Remove from heat; stir in pimiento, salt, pepper, and 1/2 cup of the cheese.
Arrange alternate layers of potatoes and carrots in a lightly greased 1 1/2-quart casserole; add sauce; stir lightly; top with the remaining 1/2 cup cheese.
Bake in a 350° oven for 30 minutes.
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