spinach and carrot medley

How To Make spinach and carrot medley

• 1

  Place the sliced carrot and onion rings in a medium saucepan; add water to cover. Bring to a boil over medium heat; reduce heat, and simmer 8 minutes or until the vegetables are crsp-tender. Drain well, and set aside.
• 2

  Cook the spinach according to the package instructions; drain. Set aside and let it cool.
• 3

  Melt 3 tablespoons butter in a small saucepan over low heat; add flour, stirring until the mixture is smooth. Cook 1 minute, stirring constantly. Gradually add the milk, and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the American cheese, salt, and pepper, stirring just until the cheese melts. Set the cheese sauce aside.
• 4

  Layer half of spinach, half of the carrot mixture, and half of the cheese sauce in a 1 quart casserole. Repeat the layers with the remaining spinach, carrot mixture and cheese sauce.
• 5

  Combine the soft breadcrumbs and 1 tablespoon melted butter in a small bowl; stir to coat well. Sprinkle the breadcrumbs evenly over the cheese sauce. Bake at 350 degrees for 15 to 20 minutes or until the top is lightly browned and the vegetable mixture is thoroughly heated.
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