Tuesday, April 27, 2010

Carrot Cassarole

This past Sunday we had a family dinner with Don and Lois, Mary and Fred along with Steve and Jackie. We had a wonderful spread which included my new fav, Carrot Cassarole!

8 Cups sliced carrots or baby carrots
2 medium onions, sliced, trust me if you don't like onions it is still good
5 T. butter, divided
1 can cream of celery soup, undiluted
1/2 t. salt
1/4 t. pepper
1 c. shredded cheddar cheese
1 c. seasoned croutons, I find that the larger ones work best, like Italian garlic!

Place carrots in a saucepan and cover with water; bring to a boil , boil until crisp and tender. Meanwhile in a skillet, saute` onions in 3 T. butter until tender. Stir in soup, salt, pepper, and cheddar cheese!

Drain carrots add to onion mixture; transfer to a greased baking dish, sprinkle with croutons.
Melt remaining butter and drizzle over the top of croutons. Bake uncovered at 350* for 20-25 minutes.


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