Shelly's Recipe

Scalloped Vegetables

Category: Sides

•3 to 4 carrots, thinly sliced (2 cups)
•2 pounds all-purpose potatoes, peeled and sliced (4 1/2 cups)
•2 large onions, thinly sliced
•1/2 teaspoon salt
•4 strips bacon
•1/2 cup water
•1/2 cube chicken bouillon
•1 1/4 cups milk
•1/3 cup grated Parmesan cheese
•1/2 teaspoon dried rosemary, crumbled
•1/2 teaspoon black pepper
•1/4 cup all-purpose flour
•1/2 cup fresh bread crumbs (1 slice bread)
•1 cup shredded cheddar cheese (4 ounces)

1.Steam carrots, potatoes and onions, seasoned with salt, in a steamer basket over gently boiling water 15 minutes or just until tender. Drain.

2.Meanwhile, cook bacon in a skillet until crisp. Drain on paper toweling; reserve 1 tablespoon bacon fat.

3.Crumble bacon; add to vegetables.

4.Coat a shallow 2-quart baking dish with nonstick cooking spray. Spread vegetable mixture in dish.

5.Heat oven to 375 degrees F.

6.Bring water to a boiling in a small saucepan. Add bouillon cube and stir until dissolved. Stir in 3/4 cup milk, all but 2 tablespoon Parmesan, rosemary and pepper. Pour over vegetable mixture.

7.Bake, loosely tented with aluminum foil, in heated 375 degree F oven 25 minutes.

8.Whisk together flour and a little of remaining milk in a small bowl until smooth and no lumps remain. Whisk in remaining milk. Pour over casserole. Toss together bread crumbs, remaining 2 tablespoons Parmesan and reserved bacon fat in a small bowl. Sprinkle mixture evenly over casserole.

9.Bake, uncovered, 20 to 25 minutes or until hot and bubbly. Sprinkle top with cheddar cheese. Bake another 5 minutes or until cheese is melted.

Makes 6 servings