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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Whenever I make this dish, people rave about how good it is. One friend told me, I don't usually eat carrots, but this is delicious! That made my day. Ingredients:
8 cups sliced carrots |
2 medium onions, sliced |
5 tablespoons butter, divided |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
1 cup seasoned croutons |
Directions:
1. Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese.
2. Drain carrots; add to the onion mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes. Yield: 10-12 servings.
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