Escalloped Carrot Supreme
- 4 cups sliced carrots, cooked in boiling water and drained
- 1 cup cream of celery soup
- 1/2 cup chopped onion, cooked in 3 Tbsp. butter until tender
Top with bread crumbs browned in 3 tablespoons margarine. Bake at 350 degrees F for 1 hour.
By Robin from Washington, IA
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