Carrot And Pea Casserole

• 1 bunch (8 small) carrots
• 1 small onion, chopped or 1 tsp. minced onion
• 4 sprigs parsley or celery leaves
• 1/4 c. butter or margarine
• 2 Tbsp. flour
• 1 1/2 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. fresh or frozen peas, cooked or 1 can peas
• 1/2 c. grated cheese

1. Scrub carrots and cook in boiling water (salted) for 5 minutes. Drain.
2. Chop parsley or celery leaves fine.
3. Cook along with chopped or minced onion in melted butter or margarine over low heat until onion is golden brown.
4. Stir flour into mixture until smooth. Add milk and stir until sauce is smooth and slightly thick.
5. Season with salt, pepper and chopped parsley.
6. Put cooked peas in medium-sized casserole.
7. Cover with carrots and pour sauce over top.
8. Sprinkle with grated cheese.
9. Bake 30 minutes at 400u0b0.

carrots, onion, parsley, butter, flour, milk, salt, pepper, frozen peas, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705702 (may not work)