Carrots Marcelle
10 ingredients
1 steps
Ingredients
- 1 1/2 c. water
- 2 lb. carrots, peeled and sliced
- 1 chicken bouillon cube
- 1 bunch green onions, chopped
- 2 Tbsp. unsalted butter, melted
- 8 oz. American cheese, cubed
- 1 carton sour cream (8 oz.)
- 1/4 c. milk
- 1 Tbsp. seasoned bread crumbs
- 1 Tbsp. chopped fresh parsley
Directions
-
1Preheat oven to 350°. Bring water with carrots and bouillon cube to a boil. Cook 15 to 20 minutes or until carrots are crisp and tender. Drain and set aside. Saut onions in butter; remove from heat and add cheese, sour cream and milk. Blend until cheese is melted. Stir in carrots and spoon mixture into greased 2-quart casserole. Sprinkle with bread crumbs and parsley. Bake until heated through, approximately 20 minutes.
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