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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This creamy carrot casserole is always a hit. An easy-to-fix but very special side dish, it goes well with almost any meat or poultry. Even though I serve these dressed-up-carrots often, my family still requests them for Christmas dinner. Ingredients:
8 cups sliced carrots |
1 small onion, chopped |
1 tablespoon butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup grated parmesan cheese |
1 cup soft bread crumbs |
Directions:
1. Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
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