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Escalloped Carrots

Categories: Casseroles, Kwanzaa, Vegetarian
Type: Side Dishes

Here's a handy way to serve canned carrots and get a healthy wallop of Vitamin A!

Serves: Serves: 6


  • 1/2 cup finely chopped onion
  • 3 tablespoons all-purpose flour
  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 1 cup water
  • 1/2 teaspoon yellow mustard
  • 1 teaspoon dried parsley flakes
  • 4 cups (two 16-ounce cans) sliced carrots, rinsed and drained
  • 6 (3/4-ounce) slices Kraft reduced-fat Cheddar cheese & 3 tablespoons (3/4 ounce) purchased dried fine bread crumbs

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a large skillet sprayed with butter-flavored cooking spray, sauté onion for 5 minutes.
  3. In a covered jar, combine flour, dry milk powder, and water. Shake well to blend.
  4. Pour mixture into skillet with onion. Add mustard and parsley flakes. Mix well to combine.
  5. Continue cooking until mixture thickens, stirring constantly.
  6. Spoon half of carrots into prepared baking dish. Arrange 3 of the cheese slices over top. Repeat layers.
  7. Evenly spoon onion sauce over top. Sprinkle bread crumbs evenly over sauce. Light spray top with butter-flavored cooking spray.
  8. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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