String Bean/Carrot Au Gratin Casserole

Dorothy Byrnside, F.M.S.

  • 1 cup fresh string beans, boiled or canned
  • 1 cup diced carrots, boiled
  • 4 Tbsp butter
  • 1 1/2 cup milk
  • 1 cup grated Velveeta® cheese
  • Diced bread crumbs
  • 2 egg yolks
  • 2 Tbsp grated onion
  • Salt, red pepper and black pepper to taste
  • 3 Tbsp flour

Make a sauce with melted butter, onion and a tablespoon of water. Cook until onion is transparent. Add flour; stir in milk slowly, then add grated cheese to sauce. Melt the cheese by beating. Add egg yolks and mix well. Mix vegetables together in a casserole and pour sauce over them. Place diced bread crumbs on top and cook for 30 minutes at 300°

Serves 4-6





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