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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:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. 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.
  2. In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.
  3. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by Manda
I have never seen my husband eat so many vegetables in one sitting. I did change a few things... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by Amanda
I made this dish for Easter and even the kids liked it. I will every year from now on. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by iowanurse
I fixed this for Easter dinner and was very pleased how it turned out. I was looking for... MORE


 
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