cheesy scalloped potatoes and carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) slicedCarrots, raw, 113 grams (4 carrots) slicedOnions, raw, 2 medium (2-1/2" dia) slicedBecel light margerine, 3TBSP*Wheat flour, white, all-purpose, unenriched, 2 TBSPPepper, red or cayenne, .25 tspPepper, black, .5 tspCheddar Cheese, 1.5 cup, shreddedskim milk 1.5 cups
Heat oven to 375 F
Cook vegatables in boiling water(carrot,potatoe and onion) iin saucepan for 8-10 minutes or til tender.
Meanwhile in saucepan melt margarine in med. saucepan over med. heat. Add flour and seasonings; mix well.Cook and stir 1 min. Gradually stir in milk til blended. Bring to boil on med. heat cook 5 mins or til thickened., stirring constantly.
DRAIN vegtable mixture; spoon half into baking dish sprayed with cooking spray.. Cover with half the cheese sauce. Repeat layers. COVER.
BAKE 45 mins to an hour or until vegtables are heated through, uncovering AFTER 30 minutes.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAITRIA.
Cook vegatables in boiling water(carrot,potatoe and onion) iin saucepan for 8-10 minutes or til tender.
Meanwhile in saucepan melt margarine in med. saucepan over med. heat. Add flour and seasonings; mix well.Cook and stir 1 min. Gradually stir in milk til blended. Bring to boil on med. heat cook 5 mins or til thickened., stirring constantly.
DRAIN vegtable mixture; spoon half into baking dish sprayed with cooking spray.. Cover with half the cheese sauce. Repeat layers. COVER.
BAKE 45 mins to an hour or until vegtables are heated through, uncovering AFTER 30 minutes.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAITRIA.
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 6.4 g
- Cholesterol: 15.5 mg
- Sodium: 139.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 3.0 g
- Protein: 7.1 g