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Carrot Casserole Recipe

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This recipe for Carrot Casserole, by , is from Recipe's from Nancy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Moe


8 cups sliced carrots
2 medium onions, chopped
5 Tbsp butter, divided
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1/2 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded cheddar cheese
1 cup seasoned croutons

1. In skillet , sauté onions in 3 Tbsp butter, until tender,
add carrots, salt, pepper; cook and stir occasionally for 5
minutes, or until carrots start to get tender. Stir in the
soup and cheddar cheese.

2. Transfer to a greased 13X9 pan or large casserole
dish. Sprinkle with croutons. Melt remaining butter;
drizzle over croutons. Bake uncovered, at 350 for 20-25

Personal Notes:
Personal Notes:
Great dish for potluck or side vegetable for Thanksgiving.

I've also added cauliflower cut into small bite size pieces along with the carrots.




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