Company Carrots Au Gratin Recipe

Name: Company Carrots Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup corn flake crumbs; 3 tablespoons margarine, melted; ⅓ cup chopped onion; 3 tablespoons all-purpose flour; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 ½ cups low-fat milk; ⅔ cup shredded reduced-fat American cheese; 1 12 lbs cooked sliced carrots, drained; 1 tablespoon parsley flakes

Servings: persons

⅔ cup corn flake crumbs
3 tablespoons margarine, melted
⅓ cup chopped onion
3 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon pepper
1 ½ cups low-fat milk
⅔ cup shredded reduced-fat American cheese
1 12 lbs cooked sliced carrots, drained
1 tablespoon parsley flakes

1
Preheat oven to 350 degrees.
2
In a small bowl, combine corn flake crumbs and 1 tablespoon melted margarine; set aside.
3
In a skillet on low heat, saute onion in remaining 2 tablespoons margarine until tender.
4
Stir in flour, salt and pepper.
5
Add milk.
6
Increase heat to medium and stir constantly until sauce is bubbly and thickened.
7
Add cheese; stir until smooth.
8
Stir in carrots and parsley flakes.
9
Spread in shallow 1 1/2 quart baking dish.
10
Sprinkle with the corn flake crumb mixture.
11
Bake about 20 minutes or until bubbly and crumbs are golden brown.

227

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: ⅔ cup corn flake crumbs, 3 tablespoons margarine, melted, ⅓ cup chopped onion, 3 tablespoons all-purpose flour, and more.

Yes, Company Carrots Au Gratin 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.

Company Carrots Au Gratin

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