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Microwave Carrot Casserole Recipe

I received this speedy recipe from a cooking class when I bought my first microwave years ago. It always gets rave reviews.—Ruth Barry, Sacramento, California

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Microwave Carrot Casserole Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1-1/2 pounds carrots, shredded
1/4 cup water
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup milk
1/2 teaspoon ground mustard
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Directions

In a 1-1/2-qt. microwave-safe dish, combine carrots and water. Cover and microwave on high for 4-6 minutes or until crisp-tender, stirring once; drain and return to dish.
In a bowl, combine the soup, cheese, onion, milk and mustard. Pour over carrots; stir to coat. Cover and microwave on high for 1-1/2 minutes. Toss the bread crumbs and butter; sprinkle over the top. Cover and microwave on high 1-1/2 minutes longer. Let stand for 2 minutes. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1/2 cup) equals 293 calories, 15 g fat (9 g saturated fat), 43 mg cholesterol, 849 mg sodium, 31 g carbohydrate, 7 g fiber, 11 g protein.

Originally published as Microwave Carrot Casserole in Country Woman September/October 2001, p35