Tuesday, December 17, 2013

Recipe: Carrot Casserole I

Ready to go into the oven
Ready to eat!


4 C carrots, peeled, sliced, cooked, and drained 
1 medium onion, chopped 
3 Tbsp butter 
¼ tsp pepper 
10 ½ oz can condensed cream of onion soup 
1/3 C melted butter 
1 C shredded cheese 
2 C prepared stuffing, crumbled (see recipes in Stuffings section) 

Preheat oven to 350°. Fry onion in butter. Stir in soup, pepper, and cheese, combine with carrots, and pour into a greased casserole. Toss stuffing with melted butter and spoon over carrot mixture. Bake 20 minutes.

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