Carrot Casserole for Two (Comfort Food Veggies)

• medium carrots↗4

  sliced

• green pepper1⁄3 cup

  finely chopped

• onion1 tablespoon

  finely chopped

• butter↗2 tablespoons

  plus

• butter↗2 teaspoons

  divided

• flour↗4 teaspoons
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• evaporated milk↗1 ounce

  5 1/2 ounce can

• jalapeno1 teaspoon

  minced (optional)

• parsley flakes↗1 teaspoon

  dried

• savory1⁄4 teaspoon

  dried

• breadcrumbs↗2 tablespoons

Step-by-step instructions

1. 1

   place 1 inch of water in a small saucepan. Add carrots, bring to a boil then simmer until crisp tender. drain and set aside.

2. 2

   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.

3. 3

   Stir in jalapeno, parsley, savory and carrots. Transfer to a 2 cup baking dish coated with non stick spray.

4. 4

   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.