CARROT CASSEROLE

4 cups sliced carrots
1 medium onion, chopped
4 Tbsp. oleo
1 can, cream of celery soup
dash of salt & pepper
1/2 cup grated cheese
1/2 cup seasoned croutons
1/3 cup butter, melted

Cook carrots until done, but still firm, and drain. Saute onion in oleo. Stir in soup, spices, cheese and carrots. Place in casserole dish. Toss croutons in melted butter; sprinkle on top and bake at 3508 for 35 minutes. Serves 8. May do ahead.
Dianne Crosby

Return to VEGETABLES Page: