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Harvest Carrots
SUBMITTED BY:
Marty Rummel
"I make this hearty side dish quite often. Once in a while, I add leftover turkey or chicken breasts and turn it into a main dish."
RECIPE RATING:
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(3)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
4 cups sliced carrots
2 cups water
1 medium onion, chopped
1/2 cup butter, divided
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup shredded Cheddar cheese
1/8 teaspoon pepper
3 cups seasoned stuffing croutons
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DIRECTIONS
In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender.
In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned.
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REVIEWS
Reviewed on Oct. 3, 2007 by Manda
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Manda
Oct. 3, 2007
I have never seen my husband eat so many vegetables in one sitting. I did change a few things to make it easier (less dishes) and lower fat: -saute onions in 1/4 cup butter and just toss in croutons (I used Stove Top suffing) with that. Cuts the fat in half -saute the onions in the casserole dish you will bake it in
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I have never seen my husband eat so many vegetables in one sitting. I did change a few things...
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Reviewed on Mar. 29, 2008 by Amanda
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Amanda
Mar. 29, 2008
I made this dish for Easter and even the kids liked it. I will every year from now on.
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I made this dish for Easter and even the kids liked it. I will every year from now on.
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Reviewed on Mar. 24, 2008 by iowanurse
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iowanurse
Mar. 24, 2008
I fixed this for Easter dinner and was very pleased how it turned out. I was looking for something different to fix and this fit the bill. I will make this again!
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I fixed this for Easter dinner and was very pleased how it turned out. I was looking for...
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