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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This creamy carrot casserole is always a hit. An easy-to-fix but very special sided dish, it goes well with almost any meat or poultry. - Lise Thomson, Magrath, Alberta. Ingredients:
8 cups carrots, sliced |
1 small onion, chopped |
1 tablespoon butter |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (4 ounce) can mushroom stems and pieces, drained |
1/2 cup parmesan cheese, grated |
1 cup soft breadcrumbs |
Directions:
1. Preheat oven to 350 degrees F.
2. Place carrots in a saucepan & cover with water; bring to a boil. Reduce heat; cover & cook until tender.
3. Meanwhile, in a small skillet, saute onion in butter until tender.
4. Drain carrots; add onion, soup, mushrooms & parmesan cheese. Transfer to a greased 2 1/2 qt dish; sprinkle with bread crumbs. Bake, uncovered for 30-35 min or until heated through.
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