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Peas And Carrots Deluxe

Western.Chefs's picture
Ingredients
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Pepper 1 Dash
  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)
Directions

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.
Reduce heat.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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