1 red onion, cut into 1 inch slices
1/2 cup butter
1 cup all-purpose flour
3/4 cup potato starch
8 fresh, canned carrots
1 (15 ounce) can green beans
1 (3 ounce) can cranberries
1 (12 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can cream of chicken soup
Heat oil in a medium saucepan over medium heat. Saute onion and cook about 5 minutes, stirring constantly. Stir in butter, flour, potatoes and carrots. Cook about 5 minutes, stirring constantly.
Stir in cranberry, creamed corn, cream cheese and cream of chicken soup. Reduce heat to medium, and cook about 10 minutes, stirring constantly. Pour mixture into a 9x13 inch baking dish.
Bake in preheated oven for about 1 hour, or until carrots are tender. Cool 10 minutes, then stir in cheese and continue cooking for about 3 minutes, stirring constantly. Serve warm or cool completely.
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