Carrots Marcelle - cooking recipe

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
Preparation
    Preheat oven to 350\u00b0. 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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