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Arkansas Green Bean And Carrot Casserole




Source of Recipe


the web


Recipe Introduction


Yield: 6 to 8 servings.


List of Ingredients




Salt

2 pounds fresh green beans, ends trimmed

2 medium carrots, peeled and thinly sliced

1 tablespoon soy margarine or butter

1 medium onion, chopped

1 tablespoon all-purpose flour

3 cups soy milk or 2-percent milk

Freshly ground black pepper

1 red bell pepper, cored, seeded and sliced into rings

1 cup cornflakes or crushed Ritz crackers

1 teaspoon paprika

Recipe



Bring a large pot of water to a boil; add a pinch of salt. Add green
beans; cook 3 minutes. Add carrots; cook 2 minutes or until tender.
Drain well; rinse under cold water. Place in a mixing bowl.

Preheat the oven to 375 degrees. Melt butter in a medium saucepan over
medium heat. Add onion; saute 5 minutes, until lightly browned. Stir in
flour. Add milk; stir in well. Bring to a boil, reduce heat and simmer
15 minutes, stirring frequently, until lightly thickened and smooth.
Season to taste with salt and pepper. Mix sauce with green beans and
carrots. Spread the mixture evenly in a 2- to 3-quart casserole dish and
spread evenly.

Arrange red pepper rings on top; scatter cornflakes or crushed cracker
crumbs over peppers. Bake, uncovered, 35 to 40 minutes, until the top is
browned lightly and the green beans are heated through. Sprinkle with
paprika.