Harvest Carrots Recipe

5 1 2
Harvest Carrots Recipe
Harvest Carrots Recipe photo by Taste of Home
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Harvest Carrots Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 cups sliced carrots
  • 2 cups water
  • 1 medium onion, chopped
  • 1/2 cup butter, divided
  • 1 can (10-3/4 ounces) 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° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 6 servings.
Originally published as Harvest Carrots in Country Extra November 2002, p49

Nutritional Facts

3/4 cup: 342 calories, 21g fat (12g saturated fat), 53mg cholesterol, 962mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 7g protein.

  • 4 cups sliced carrots
  • 2 cups water
  • 1 medium onion, chopped
  • 1/2 cup butter, divided
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup shredded cheddar cheese
  • 1/8 teaspoon pepper
  • 3 cups seasoned stuffing croutons
  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° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 6 servings.
Originally published as Harvest Carrots in Country Extra November 2002, p49

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MY REVIEW
theresahill User ID: 6140480 36397
Reviewed Dec. 3, 2012

"This recipe is absolutely wonderful. Perfect for Holiday dinners. I received many compliments on this recipe over Thanksgiving."

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