Carrots Supreme
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
This creamy carrot casserole is always a hit. An easy-to-fix but very special side dish, it goes well with almost any meat or poultry. Even though I serve these dressed-up-carrots often, my family still requests them for Christmas dinner.
Ingredients
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8 cups sliced carrots
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1 small onion, chopped
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1 tablespoon butter
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (4 ounces) mushroom stems and pieces, drained
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1/2 cup grated Parmesan cheese
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1 cup soft bread crumbs
Directions
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1.
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese.
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2.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
1 cup: 142 calories, 4g fat (2g saturated fat), 7mg cholesterol, 420mg sodium, 22g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.
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