Vegetable Casserole Recipe
Ingredients
1 1/2 cups sliced carrots
1 medium onion, sliced
1 10 ounce package frozen leaf spinach
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup shredded process cheese
1/4 teaspoon salt
Pepper to taste
1/2 cup soft bread crumbs
Butter
Directions
Cook carrots and onion covered in small amount of boiling salted water about 6 minutes or until almost tender.
Drain; set aside.
Cook spinach according to package directions.
Drain.
Prepare sauce.
Melt 3 tablespoons butter in saucepan.
Blend in flour.
Gradually stir in milk.
Cool and stir until thick.
Remove from heat.
Add cheese, salt, and pepper.
Stir until cheese melts.
Place half of spinach in 1 quart casserole.
Cover with half the carrots and onions.
Top with half the cheese sauce.
Repeat for another layer.
Top with crumbs; dot with butter.
Bake in 325°F toaster oven 20 minutes.
Drain; set aside.
Cook spinach according to package directions.
Drain.
Prepare sauce.
Melt 3 tablespoons butter in saucepan.
Blend in flour.
Gradually stir in milk.
Cool and stir until thick.
Remove from heat.
Add cheese, salt, and pepper.
Stir until cheese melts.
Place half of spinach in 1 quart casserole.
Cover with half the carrots and onions.
Top with half the cheese sauce.
Repeat for another layer.
Top with crumbs; dot with butter.
Bake in 325°F toaster oven 20 minutes.
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