Carrots Marcelle
Carrots Marcelle is an moderately easy dinner. Made with 1 1/2 c. water, 2 lb. carrots, peeled and sliced, 1 chicken bouillon cube, 1 bunch green onions, chopped and 2 tbsp. unsalted butter, melted, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 350°. Bring water with carrots and bouillon cube to a boil.
Cook 15 to 20 minutes or until carrots are crisp and tender.
Drain and set aside.
Sauté onions in butter; remove from heat and add cheese, sour cream and milk.
Blend until cheese is melted.
Stir in carrots and spoon mixture into greased 2-quart casserole.
Sprinkle with bread crumbs and parsley.
Bake until heated through, approximately 20 minutes.
🍷 Perfect Pairings
Complete your meal with these
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