Last updated 6/12/2012 1:12:32 AM. Recipe ID 40536. Report a problem with this recipe.
Title: Carrots lyonnaise
Yield: 1 Servings
2 c Carrots, peeled and cut into
4 c Chicken stock
1/4 c Butter
1 c Chopped onions
1/4 ts Salt
1/4 ts White pepper
6 oz Shredded cheddar cheese
2 Lightly beaten eggs
1/2 c Milk
Preheat oven to 350 degrees. Cook carrots in chicken stock for ten
minutes and then drain. In medium saucepan melt butter. Add onions
and saute five minutes over medium heat. Sprinkle salt and pepper
over the onions and then reduce heat. Add cheese, eggs and milk and
cook until cheese melts. Fold in carrots and pour into a greased 1
1/2 quart casserole dish. Bake 45 min.
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