• 6servings
  • 45minutes
  • 342calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups sliced carrots

  2. 2 cups water

  3. 1 medium onion, chopped

  4. 1/2 cup butter, divided

  5. 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

  6. 1/2 cup shredded cheddar cheese

  7. 1/8 teaspoon pepper

  8. 3 cups seasoned stuffing croutons

Instructions Jump to Ingredients ↑

  1. Harvest Carrots Recipe photo by Taste of Home In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender.

  2. In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.

  3. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 6 servings.


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