Carrot Casserole

6 ingredients
4 steps

Ingredients

  • 1 (1 lb.) bag carrots, sliced
  • 1 can cream of mushroom soup
  • 8 oz. shredded Cheddar cheese
  • 1 stalk celery, diced
  • 1 stick margarine
  • 2 c. Pepperidge Farm stuffing

Directions

  1. 1
    Boil sliced carrots for 20 minutes.
  2. 2
    Strain and set aside. Saute the diced celery in the margarine for 5 minutes.
  3. 3
    In a large bowl, combine all ingredients.
  4. 4
    Bake in a 9 x 12-inch baking dish at 350° for about 20 to 25 minutes.

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