Peas And Carrots Deluxe
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Parsley||1 Tablespoon, chopped|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Frozen peas and carrots||20 Ounce (2 Packages)|
|Buttered bread crumbs||1⁄2 Cup (8 tbs)|
Cook peas and carrots according to package directions; drain and reserve liquid.
Saute onion in butter or margarine until golden, about 3 minutes.
Remove from heat.
Stir in flour, salt, mustard, and pepper to make a smooth mixture.
Measure reserved liquid; add milk to make 2 cups.
Gradually stir into flour mixture; bring to boil, stirring constantly.
Mixture will be thickened and smooth.
Add parsley and Cheddar cheese; cook, stirring, over low heat until cheese is melted.
Spoon peas and carrots into 1 1/2 quart casserole.
Pour cheese sauce over.
Sprinkle with crumbs.
Bake, uncovered, at 350° for 20 minutes, or until crumbs are golden.