Green Bean/Carrot Casserole Recipe

Name: Green Bean/Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons minced onions; 1 tablespoon olive oil; 2 tablespoons flour; ½ teaspoon salt; ⅛ teaspoon pepper; 1 ½ cups milk; 2 eggs, beaten; ½ cup grated sharp cheddar cheese; 1 ¾ cups cooked green beans; 1 ¾ cups cooked carrots, sliced in coins; ½ cup Ritz cracker crumbs or ½ cup panko breadcrumbs; 3 tablespoons butter

Servings: persons

2 tablespoons minced onions
1 tablespoon olive oil
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 ½ cups milk
2 eggs, beaten
½ cup grated sharp cheddar cheese
1 ¾ cups cooked green beans
1 ¾ cups cooked carrots, sliced in coins
½ cup Ritz cracker crumbs or ½ cup panko breadcrumbs
3 tablespoons butter

1
Cook onions slightly in fat, add flour and seasoning; blend well.
2
Add milk gradually and cook until slightly thickened.
3
Add eggs slowly and wisk quickly to cook over low heat,1 minute.
4
Add cheese and stir in vegetables.
5
Pour into greased baking dish; cover with crumbs and dot with butter.
6
Bake in a moderate oven (350) for 30 minutes.
7
Note: Undercook the green beans and carrots as they will be cooked again in the oven.
8
I steam mine for 5 minutes only.

443

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 12 ingredients. The key ingredients include: 2 tablespoons minced onions, 1 tablespoon olive oil, 2 tablespoons flour, ½ teaspoon salt, and more.

Yes, Green Bean/Carrot 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.

Green Bean/Carrot Casserole

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