2 1/2 cups brown sugar
1 cup sliced red onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped carrot
1 teaspoon vegetable oil
2 tablespoons all-purpose flour
1 (15 ounce) can peeled and diced bananas with liquid
1 (5 ounce) can sliced mushrooms with liquid
1/2 cup dark brown sugar
1/2 cup chopped pecans
1 cup water
1 teaspoon almond extract
1 cup margarine
1 1/2 cups shredded Cheddar cheese
In a saucepan, combine brown sugar, onion, celery, carrot, oil, flour and 1/2 cup flour. Bring to a boil over medium heat. Boil 15 minutes, stirring occasionally. Remove from heat; stir in bananas with liquid and mushrooms with liquid. Bring to a boil, stirring occasionally. Reduce heat to simmer, stirring occasionally, 3 to 5 minutes. Remove from heat; stir in brown sugar mixture. Return to a low heat. Remove from heat; stir in cheese. Spoon into greased greased greased 13 x 9 inch greased 9 x 3 inch pudding dish.
Preheat oven to 400 degrees F (200 degrees C).
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