Saturday, December 17, 2011

Easy Scalloped Carrots


About 1 lb. fresh carrots or 1 bag frozen carrots, sliced and boiled  till just tender
1 medium onion, chopped
3 Tbs. butter
1 can cream of celery soup
1/2 tsp. salt
dash of  pepper
1 cup shredded cheddar cheese
3 cups seasoned croutons (I prefer the smaller cubes)
1/2 cup melted butter

Drain carrots and set aside.  Saute chopped onion in 3 tbs. butter. Combine carrots, onion salt, pepper and cheese.  Spoon into greased baking dish.  Toss croutons in the melted butter and spread over carrot mixture.  Bake at 350 degrees F. for about 35 minutes or until croutons are lightly browned.

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