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Scalloped Carrots Recipe
4 cups sliced carrots
3 tbs butter or margarine
1 medium onion, chopped
1 can (10 3/4 oz) cream of celery soup, undiluted
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup shredded Cheddar cheese
2 cups herb seasoned stuffing mix
1/3 cup butter or margarine, melted
Cook carrots in small amount of boiling water 10 minutes or until tender; drain. Melt 3 tbs butter in a skillet over medium-high heat; add onion and cook until tender, stirring constantly. Stir in soup and next 3
ingredients; spoon into a lightly greased 2-quart baking dish. Combine stuffing mix and 1/3 cup melted butter; spoon evenly over carrot mixture. Bake at 350°F for twenty minutes or until thoroughly heated. Serves 6.
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