- 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 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.
3/4 cup: 186 calories, 11g fat (6g saturated fat), 24mg cholesterol, 668mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 6g protein.