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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Fresh cooked carrots are much better than canned. So just think of how these carrots will taste in this casserole. Ingredients:
8 cups sliced carrots (about 2 pounds) |
1 small onion, chopped |
1 tablespoon margarine or 1 tablespoon butter |
1 (10 3/4 ounce) can cream of mushroom soup |
3/4 cup grated parmesan cheese |
1/2 cup breadcrumbs |
Directions:
1. Cook carrots in water until tender.
2. Drain.
3. Meanwhile, in a small skillet, sauté onion in butter until soft and translucent.
4. Combine carrots, onion, soup, and cheese.
5. Transfer mixture to a 21/2 quart greased baking dish.
6. Sprinkle with breadcrumbs.
7. Bake uncovered 350 degrees for 30-35 minutes.
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