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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I make this hearty side dish quite often. Once in a while, I add leftover turkey or chicken breasts and turn it into a main dish. Ingredients:
4 cups sliced carrots |
2 cups water |
1 medium onion, chopped |
1/2 cup butter, divided |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup shredded cheddar cheese |
1/8 teaspoon pepper |
3 cups seasoned stuffing croutons |
Directions:
1. In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender.
2. In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.
3. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 6 servings.
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