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Wednesday, October 9, 2013

Recipe: Carrot Casserole I (Veganizable)

A great way to eat your carrots!


CARROT CASSEROLE I

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 350o. 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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