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CARROT CASSEROLE Recipe

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This recipe for CARROT CASSEROLE is from The OBrien Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups sliced carrots
2 medium onions, sliced or diced
5 TBSP butter, divided
1 can condensed cream celery soup, undiluted
½ tsp. salt
¼ tsp. black pepper
1 cup (4 oz.) shredded cheddar or Colby Jack cheese
1 cup seasoned croutons
Directions:
Directions:
Cook carrots until crisp-tender in a small amount of water. Drain well. Sauté onions in 3 TBSP of butter.
In a large kettle, combine soup, salt, pepper and cheese. Mix well. Add drained carrots and sautéed onions. Mix gently.
Pour into greased 9x13 baking pan. Toss croutons with 2 TBSP melted butter. Sprinkle on top of carrots.
Bake uncovered at 350º for 20 to 25 minutes.
Number Of Servings:
Number Of Servings:
10 to 12 servings

 

 

 

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