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Scalloped Carrots

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Scalloped Carrots
  • 4 cups sliced carrots
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 can French fried onion rings (3 1/2 ounces)
Cook carrots in salted water until tender; drain.

Melt butter in a saucepan; stir in flour. Stir over low heat until smooth and bubbly. Gradually add milk, stirring constantly, cooking until thickened. Add cheese and stir in until melted.

Save about 1/3 of the onions for topping. Place 1/3 of the carrots in a 2-quart casserole. Cover with about 1/3 of the remaining onions. Repeat layers until all are used. Pour sauce over all. Bake at 350° for 15 minutes. Sprinkle remaining onions over top and bake 5 to 10 minutes longer, until heated through.
Scalloped carrots recipe serves 4.



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