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Scalloped Carrots Recipe

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This recipe for Scalloped Carrots, by , is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Simyak
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 cups sliced carrots, cooked almost tender or
2 bags frozen baby carrots, cooked almost tender
1 small onion cooked in a little butter
2 cans cream of celery soup
1 cup diced cheese
salt & pepper to taste
3 cups herbed croutons
1/2 cup butter

Directions:
Directions:
Warm soup; add cheese, salt and pepper. Stir in carrots and onion. Pour into casserole dish. Melt 1/2 cup butte and add the croutons. Sprinkle over top of casserole. Bake at 350 for 1 hour.

 

 

 

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