Tuesday, December 18, 2007

Scalloped Carrots

Here's a good side dish for all your holiday dinners. It goes great with beef, pork, chicken, or turkey.

1 1/2 lbs carrots
1/2 c onion
2 Tbsp butter
2 Tbsp flour
1 c milk
4-5 oz. Velveeta
1 1/2 c stuffing mix
celery salt

Cook carrots in boiling water. Drain. In saucepan saute onion in butter. Stir in flour and seasons. Add milk and stir til bubbly. Stir in Velveeta until melted and smooth. Add carrots and transfer to casserole dish. Top with stuffing. Bake at 350 for 30 minutes.

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