Carrot Casserole (Sides / Snacks)
Dairy- Butter (need some, have some)
- Cheese (Mild cheddar) (need some, have some)
- Cream of Celery Soup (need 1, have none)
- Stuffing Mix (need some, have some)
- Carrots (need some, have some)
- Onion (need 1, have 2)
- Black Pepper (need some, have some)
- Salt (need some, have some)
Recipe:
4 cups (2 lbs.) sliced carrots 1 medium onion, chopped 3 tbsp butter or margarine 1 can cream of celery soup 1 tsp salt 1/8 tsp pepper 1/2 cup grated mild cheddar cheese Topping: 1/3 cup butter or margarine, melted 1-1/2 cups herbed stuffing mix 1. Peel and slice carrots. Chop onion. 2. Pre-heat oven to 350 degrees 3. Boil carrots until just tender (? minutes). Drain. 4. Saute onions in butter 5. Add soup, salt, pepper, and cheese to onions. Mix in with carrots. 6. Pour into a greased casserole dish 7. Melt butter for topping and mix with stuffing mix. Spread over carrots. 8. Bake uncovered at 350 degrees for 25 minutes. You can refrigerate the casserole before baking until ready to use. Just bake a little longer to heat thoroughly. Casserole freezes well.
I cooked this!