Scalloped Carrots

Scalloped Carrots

"If you're looking for new ways to prepare the many carrots coming from your garden, this should do the trick. The carrot flavor really comes through."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Place carrots in a saucepan; cover with water. Cook until crisp-tender. meanwhile, in another saucepan, saute onion in butter until tender. Add soup and cheese; stir until smooth. Drain carrots and add to cheese mixture. Transfer to a 1-qt. baking dish. Cover and bake at 350 degrees F for 15-20 minutes or until heated through.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Everyone loved this. Very easy to make and tasty. Makes a great side dish to any entree. I also sprinkled cheddar cheese and paprika over the top before placing in the oven.

Most helpful critical review

was tastey in a way, a different way to make carrots, they weren't too attractive tho.

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Everyone loved this. Very easy to make and tasty. Makes a great side dish to any entree. I also sprinkled cheddar cheese and paprika over the top before placing in the oven.

This was a lovely addition to a main meal. I used Australian tasty cheese, cream of chicken and corn soup. While the cheese was melting in the soup I pan fried some sliced frankfurts, then added...

was tastey in a way, a different way to make carrots, they weren't too attractive tho.

I thought this recipe sounded odd but it ended up turning out great! I used matchstix carrots because that's what I had. I also reduced the cheese to 2/3 cup, which was plenty. Mine looked nic...

DELICIOUS! I love carrots, but admit i detest processed (Velveeta) cheese. Still I believe in trying a recipe in its original form before making any mods. I wouldn't change a thing! This was ab...

Delicious & easy. My husband loved it. I did use 3/4 of the can of soup and I used sharp cheddar chopped up in lieu of processed cheese.

This was yummy. I didn't have the cream of celery, so I added cream of mushroom and it went over well!

This isn't bad, but the sauce does have a kind of "gummy" quality that reduces my enjoyment of it a bit.

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