Cheesy Carrot Casserole

Fresh cooked carrots are much better than canned. So just think of how these carrots will taste in this casserole.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 8  cups  sliced carrots (about 2 pounds)
• 1  small onion, chopped
• 1  tablespoon margarine or 1  tablespoon butter
• 1 (10 3/4ounce) can  cream of mushroom soup
• 3⁄4 cup  grated parmesan cheese
• 1⁄2 cup  breadcrumbs

Directions

1. Cook carrots in water until tender.
2. Drain.
3. Meanwhile, in a small skillet, sauté onion in butter until soft and translucent.
4. Combine carrots, onion, soup, and cheese.
5. Transfer mixture to a 2½ quart greased baking dish.
6. Sprinkle with breadcrumbs.
7. Bake uncovered 350 degrees for 30-35 minutes.