- 5 to 6 cups sliced or baby carrots
- 1 medium onion, diced
- 2 tablespoons butter
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 cup cubed process American cheese
- 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° for 15-20 minutes or until heated through. Yield: 6 servings.
Reviews forCheesy Scalloped Carrots
"I tried this because it looked easy, but the results were not good. It didn't taste fresh and was very heavy for being a side dish."
"this recipe is disgusting. if you can't get your children to vegetables you should at least put real cheese on them, processed cheese is terrible and unhealthy."