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Carrot Casserole

southern.chef's picture
Ingredients
  Peeled carrots 2 1⁄2 Pound, sliced (About 5.5 Cups)
  Water 1 1⁄2 Cup (24 tbs)
  Bouillon cube 1 (Chicken Flavored)
  Green onions 1 Bunch (100 gm), chopped
  Butter/Margarine 2 Tablespoon, melted
  Processed american cheese 8 Ounce, cubed
  Commercial sour cream 8 Ounce
  Milk 1⁄4 Cup (4 tbs)
  Seasoned dry bread crumbs 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
Directions

Combine first 3 ingredients in a medium saucepan, cover, bring to a boil, and cook 15 to 20 minutes or until carrots are crisp-tender.
Drain.
Saute green onions in butter in a skillet, remove from heat.
Add cheese spread, sour cream, and milk, blend well.
Stir in sliced carrots.
Spoon into a greased 2-quart casserole.
Sprinkle with breadcrumbs and parsley.
Bake at 350° for 20 minutes or until hot.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
8

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