Carrots are baked with cream of celery soup and processed cheese. Buttery, seasoned croutons top it all off.
INGREDIENTS (for 6 servings):
- 5 cups sliced carrots
- 3 tablespoons butter
- 1 onion, chopped
- 1 (10.75 ounce) can condensed cream of celery soup
- salt and pepper to taste
- 1/2 cup cubed processed cheese
- 2 cups seasoned croutons
- 1/3 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
Toss croutons with 1/3 cup melted butter; scatter over casserole.
Bake in preheated oven for 20 to 30 minutes, or until heated through.