Wednesday, April 16, 2014

Carrot Casserole

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can cream of celery soup, undiluted
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

1. Preheat oven to 350 degrees.
2. Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, sauté onions in 3 tablespoons butter until tender. Stir in soup, salt, pepper and cheddar cheese.
3. Drain carrots and add onion mixture. Transfer to a greased 9x13 inch baking dish. Sprinkle with croutons.
4. Melt remaining butter and drizzle over croutons.
5. Bake uncovered for 20-25 minutes.

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