"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrots Au Gratin  Recipe

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This recipe for Carrots Au Gratin , by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, July 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 T. margarine/butter
3/4 c. cornflake crumbs
1/3 c. chopped onion
3 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 c. shredded American cheese
4 c. sliced carrots, cooked and drained
1 T. parsley flakes

Directions:
Directions:
Preheat oven to 350F.
In a large saucepan, melt margarine over low heat. Remove 2 T. and mix with corn flake crumbs. Set aside for topping. Add onion to remaining margarine in pan. Cook, stirring frequently, until onion is softened but not browned.
Stir in flour, salt and pepper. Add milk gradually, stir until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Add cheese, stirring until melted. Remove from heat. Stir in carrots and parsley flakes. Spread mixture into a greased 1 1/2 quart baking dish and sprinkle cornflake crumb mixture over the top.
Bake for 20 minutes or until heated through. Remove from oven. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can make this lower fat by substituting fat free milk for regular milk and use low fat cheese instead of regular American cheese

 

 

 

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