Cheesy Carrots & Onions
by: Jean VanWie
Peel and slice amount of carrots and onions needed.
Cook and drain vegetables.
Make a white sauce:
1 1/2 T. butter
1 1/2 T. flour
1 t. salt
Add about 1 1/2 lbs of cheese (Velvetta, preferably)
Bake at 350 degrees until throughly heated.
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