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Carrot Casserole


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  • 4 cups sliced carrots
  • 1 medium onion, chopped
  • 3 T margarine
  • 1 can cream of celery soup
  • 1/2 t salt
  • dash of pepper
  • 1/2 cup grated sharp Cheddar cheese
  • 1/2 cup margarine
  • 3 cups herb stuffing crumbs



Step 1

Cook carrots and drain. Brown the onion in 3 T margarine and add to cooked carrots along with the soup, salt, pepper and cheese.

To prepare crumbs, melt margarine and toss with bread crumbs. Place in alternating layers in a 2-quart casserole, ending with crumbs.

Bake at 350 degrees for 45 minutes.

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