Ingredients
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4 medium carrots, sliced
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1/3 cup finely chopped green pepper
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1 tablespoon finely chopped onion
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2 tablespoons butter, plus
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2 teaspoons butter, divided
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4 teaspoons flour
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 (5 1/2 ounce) can evaporated milk
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1 teaspoon minced jalapeno
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1 teaspoon dried parsley flakes
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1/4 teaspoon dried savory
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2 tablespoons breadcrumbs
Instructions
- place 1 inch of water in a small saucepan. Add carrots, bring to a boil then simmer until crisp tender. drain and set aside.
- In a small skillet, saute green peppers and onions in tbs of butter til tender. stir in flour, salt and pepper until smooth. Gradually add milk whisking to stop lumps. Bring to a boil, cook and stir 2 minutes until thickened.
- Stir in jalapeno, parsley, savory and carrots. Transfer to a 2 cup baking dish coated with non stick spray.
- In small pan, melt remaining butter add breadcrumbs. Cook and stir until toasted. Sprinkle over casserole. Bake uncovered at 350 for 15-20 minutes until bubbling.