ESCALLOPED CARROTS

ESCALLOPED CARROTS
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From the kitchen of Duane and Joani Matz
  • CourseSides
ESCALLOPED CARROTS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Duane and Joani Matz
  • CourseSides
Ingredients
  • 4 cups carrots cleaned and sliced, 2lbs.
  • 1 medium onion finely chopped
  • 3 Tblsp. butter
  • 1 can cream of celery soup
  • ½ cup Velveeta or cheddar cheese cubed or shredded
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ cup butter melted
  • 2 cups dry instant mix
Instructions
  1. Steam or simmer carrots until tender, drain.
  2. Sauté onion in 3 Tblsp. butter until soft.
  3. Mix together carrots, onions, soup, cheese, salt and pepper.
  4. Pour in to a greased, 2 quart casserole dish.
  5. Toss stuffing mix with melted butter to coat.
  6. Spoon over the top of the casserole.
  7. Bake at 350 degrees for 20 minutes or until hot and bubbly.
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