Green Bean/Carrot Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I made this for Thanksgiving. I like the addition of the carrots for colour. I recommend using fresh green beans & carrots. Ingredients:
2 tablespoons minced onions |
1 tablespoon olive oil |
2 tablespoons flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups milk |
2 eggs, beaten |
1/2 cup grated sharp cheddar cheese |
1 3/4 cups cooked green beans |
1 3/4 cups cooked carrots, sliced in coins |
1/2 cup ritz cracker crumbs or 1/2 cup panko breadcrumbs |
3 tablespoons butter |
Directions:
1. Cook onions slightly in fat, add flour and seasoning; blend well.
2. Add milk gradually and cook until slightly thickened.
3. Add eggs slowly and wisk quickly to cook over low heat,1 minute.
4. Add cheese and stir in vegetables.
5. Pour into greased baking dish; cover with crumbs and dot with butter.
6. Bake in a moderate oven (350) for 30 minutes.
7. Note: Undercook the green beans and carrots as they will be cooked again in the oven. I steam mine for 5 minutes only.
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