Scalloped Carrots
Print RecipeIngredients
- 1 quart canned carrot slices (or 4 c cooked carrots)
- 1 medium onion; diced
- 1 tablespoon Butter
- 1 10.75-oz can cream of celery soup
- 2/3 c Velveeta; cubed
Instructions
1
Saute onion in butter until tender. Add soup and cheese; stir until smooth.
2
Drain carrots and combine with cheese mixture in a 1-quart baking dish.
3
Cover and bake at 350 degrees for 15 to 20 minutes or until heated through.
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