Carrot and Pea Casserole

Ingredients

• 1 bunch carrots (8 small)
• 1 small onion
• i sprigs parsley
• 12 ounce can mushrooms
• 1 cup peas
• 4 tbsp. butter or margarine
• 2 tbsp. flour
• 15 cups milk
• 1 tsp. salt
• 5 tsp. pepper
• $c. grated cheese

Method

1. 1

   Cook carrots for 5 minutes.

2. 2

   Chop onion and parsley fine.

3. 3

   Cook onions and mushrooms in melted butter until onion turns golden.

4. 4

   Stir flour into remaining butter, add milk slowly, cook until sauce is smooth and slightly thick.

5. 5

   Season with salt and pepper.

6. 6

   Assemble vegetables in a medium casserole, pour sauce over top, cover with cheese.

7. 7

   Bake at 400° for 30 minutes.

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 4. The excerpt below is the record exactly as published.

CARROT AND PEA CASSEROLE 1 bunch carrots (8 small) 2 tbsp. flour 1 small onion 15 cups milk i sprigs parsley 1 tsp. salt or celery leaves 5 tsp. pepper 12 ounce can mushrooms 1 cup peas 4 tbsp. butter or margarine $c. grated cheese

Cook this with the app: pantry check, scaling, and the assistant.