Carrot And Pea Casserole Recipe

Name: Carrot And Pea Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch (8 small) carrots; 1 small onion, chopped or 1 tsp. minced onion; 4 sprigs parsley or celery leaves; 1/4 c. butter or margarine; 2 Tbsp. flour; 1 1/2 c. milk; 1 tsp. salt; 1/4 tsp. pepper; 1 c. fresh or frozen peas, cooked or 1 can peas; 1/2 c. grated cheese

Servings: persons

1 bunch (8 small) carrots
1 small onion, chopped or 1 tsp. minced onion
4 sprigs parsley or celery leaves
1/4 c. butter or margarine
2 Tbsp. flour
1 1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. fresh or frozen peas, cooked or 1 can peas
1/2 c. grated cheese

1
Scrub carrots and cook in boiling water (salted) for 5 minutes. Drain.
2
Chop parsley or celery leaves fine.
3
Cook along with chopped or minced onion in melted butter or margarine over low heat until onion is golden brown.
4
Stir flour into mixture until smooth. Add milk and stir until sauce is smooth and slightly thick.
5
Season with salt, pepper and chopped parsley.
6
Put cooked peas in medium-sized casserole.
7
Cover with carrots and pour sauce over top.
8
Sprinkle with grated cheese.
9
Bake 30 minutes at 400u00b0.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch (8 small) carrots, 1 small onion, chopped or 1 tsp. minced onion, 4 sprigs parsley or celery leaves, 1/4 c. butter or margarine, and more.

Yes, Carrot And Pea Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Pea Casserole

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