Total TimePrep: 15 min. Bake: 30 min.
Updated my review: I'd made recipe again 1/17/18. I used 18-oz. creamy mushroom soup and 4 cups sliced carrots, 1-3/4 to 2 Tbsp. butter and 1/2 tsp. salt for the carrots. The amount of bread crumbs, onion and Parmesan cheese was kept the same.
I used two cans of cooked carrots, which makes this a very quick and pantry-friendly side dish
This is the second time I made this dish - the first time I made this my hubby was "trying" to help me out. Bad Idea! He thought I was making sweet potato casserole and ADDED MARSHMALLOWS to this! I didn't realize this until I took it out of the oven.