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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
8 cups sliced carrots (if you wish, you can use the bagged pre-sliced carrots) |
2 medium onions, sliced |
5 tbl. butter or margarine |
1 can (10 3/4 ounce) condensed cream of celery soup, undiluted |
1/2 tsp. salt (optional) |
1/4 tsp. pepper |
1 c (4 ounces) shredded cheddar cheese |
1 c seasoned croutons |
Directions:
1. Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender.
2. Meanwhile, in a skillet , saute onions in 3 Tbl. butter until tender.
3. Stir in the soup, salt (optional), pepper and cheese.
4. Drain carrots; add to the onion mixture.
5. Pour into a greased 13-by-9-inch baking dish.
6. Sprinkle with croutons.
7. Melt remaining butter and drizzle over croutons.
8. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through.
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