Scalloped Carrots

A rich and creamy carrot dish.

4 C sliced carrots

3 Tbsp margarine
1 med onion, chopped
1 10.75-oz can cream of mushroom soup
1/2 tsp salt
1/2 C grated cheddar cheese
3 C seasoned bread crumbs
1/4 C margarine, melted

In a large saucepan over medium-high heat, cook carrots with enough water to boil until tender. Drain.

In a large skillet, cook onion in 3 Tbsp of margarine until tender. Stir in soup, salt, cheese, and carrots. Pour into a greased 2-quart casserole.

In a small bowl, toss seasoned bread crumbs with 1/4 C melted margarine (to cut down on fat, replace margarine with 1/4 cup hot water). Sprinkle over carrots. Bake in 350° F oven until heated through (about 30 minutes). Serve.

Servings: 10

Submitted by Debby Shabo Wade

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