Carrot Casserole
![photo by MarieRynr](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/11/61/45/picxNzvYl.jpg)
photo by MarieRynr
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by MarieRynr](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/11/61/45/piciBIAtm.jpg)
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 236.59 ml oleo
- 709.77 ml herb stuffing mix, like Pepperidge Farm
- 946.36 ml sliced cooked carrots
- 1 small onion, chopped
- 236.59 ml sharp cheddar cheese, grated
- 297.66 g can cream of celery soup, soup
- 236.59 ml milk
directions
- Melt oleo and pour over stuffing mix, reserving 1 cup for topping.
- In a buttered 2-quart casserole, layer carrots, stuffing mix, onion, and cheese.
- Repeat layers; cover with reserved stuffing.
- Pour soup and milk, well mixed over all.
- Bake at 350°F for 25 minutes.
Questions & Replies
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