Cheddar Carrot Casserole
This is a little different than plain carrots and is good for a holiday meal. I made this for Thanksgiving and everyone loved it!
- 8 cups carrots, sliced thin
- 2 medium onions, sliced
- 1 pepper, chopped (optional)
- 1 jalapeno without seeds (I used the jarred kind)
- 5 Tbsp. butter, divided
- 1 can cream of celery soup, undiluted
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1 cup shredded cheddar cheese
- 1 cup seasoned croutons or bread crumbs
Cook carrots till tender/crisp. I do this in microwave. Saute onions in 3 tablespoons butter until tender. Stir in soup, salt, pepper, and cheese. Drain carrots and add to mixture. Transfer to a 13x9 inch pan. Sprinkle with croutons. Melt the remaining 2 tablespoons butter and pour over croutons. Bake uncovered in oven, at 350 F.
|Time:||20 Minutes Preparation Time|
30 or till done Minutes Cooking Time
By Elaine from Belle Plaine, IA
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