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Categories:
browns sour cream butter cream of chicken soup butter green onions Cheddar cheese carrots butter celery onion flour salt pepper milk American cheese Bread butter
Viewed: 30 - Published at: 7 years agoIngredients
- 1 large pkg. frozen shredded hash browns or 6 medium potatoes, boiled in skins
- 2 c. sour cream
- 2 Tbsp. butter (for top)
- 1 can cream of chicken soup
- 1/4 c. butter
- 1/3 c. chopped green onions
- 1 1/2 c. grated Cheddar cheese
- 4 c. (4 medium) carrots, sliced 1/4-inch and cooked
- 2 Tbsp. butter
- 1/4 c. celery, chopped fine
- 1 Tbsp. onion, finely chopped
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 c. milk
- 1 c. (4 oz.) American cheese, cut into strips
- 3 c. bread cubes (1/2-inch)
- 3 Tbsp. butter, melted
Method
- Heat oven to 350°.
- Put carrots in a 9-inch square casserole dish.
- In large saucepan, melt 2 tablespoons butter and saute celery and onion until tender-crisp.
- Stir in flour, salt and pepper until mixture is smooth.
- Stir in milk and cook until mixture thickens.
- Stir in cheese until melted.
- Pour sauce over carrots.
