Prep 10 mins
Cook 35 mins
Fresh cooked carrots are much better than canned. So just think of how these carrots will taste in this casserole.
- 8 cups sliced carrots (about 2 pounds)
- 1 small onion, chopped
- 1 tablespoon margarine or 1 tablespoon butter
- 1 (10 3/4 ounce) can cream of mushroom soup
- 3⁄4 cup grated parmesan cheese
- 1⁄2 cup breadcrumbs
- Cook carrots in water until tender.
- Meanwhile, in a small skillet, sauté onion in butter until soft and translucent.
- Combine carrots, onion, soup, and cheese.
- Transfer mixture to a 2½ quart greased baking dish.
- Sprinkle with breadcrumbs.
- Bake uncovered 350 degrees for 30-35 minutes.
Very nice but I enjoyed the left overs more than when i had the actual dish. Maybe I'm weird..lol
I was very pleased with this dish. The actual prep time was much lower as the carrots boil time was not labor intensive. I used fat free cream of mushroom soup and a lower fat content butter(Can't Believe It's Not Butter)to make it healthier. It was a very nice change from the typical carrots on the side!
I liked the taste of this--it's a nice way to dress up carrots a bit--but there are a couple of things I'll change next time. You definitely need two full pounds of carrots (I was a bit short, thought it wouldn't matter--it did) and I may go a little above that, as it was a bit too soupy this time. I think I'll also use 2 Tbsp. of margarine and 1 c. of cheese, as the mushroom soup tended to overpower the taste of both. I left out the onion since I don't like it, so I just mixed the margarine in with the cooked carrots until their heat melted it, and then stirred in the soup and cheese. And finally, the bread crumbs got very dry as the dish baked, and I think I'll mix them with 1 Tbsp. of melted margarine next time.