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Harvest Carrots

 Harvest Carrots
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.
6 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 342 calories, 21 g fat (12 g saturated fat), 53 mg cholesterol, 962 mg sodium, 34 g carbohydrate, 5 g fiber, 7 g protein.