Harvest Carrots
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 6 servings.
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.
Ingredients
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4 cups sliced carrots
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2 cups water
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1 medium onion, chopped
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1/2 cup butter, divided
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/2 cup shredded cheddar cheese
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1/8 teaspoon pepper
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3 cups seasoned stuffing croutons
Directions
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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.
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2.
In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.
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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.
Nutrition Facts
3/4 cup: 342 calories, 21g fat (12g saturated fat), 53mg cholesterol, 962mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 7g protein.
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