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Harvest Carrots

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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

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.