Scalloped Carrots Recipe
- 5 cups sliced carrots or baby carrots
- 1 medium onion, diced
- 2 tablespoons butter or margarine
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1 cup cubed process American cheese
- Place carrots in a saucepan; cover with water. Cook until crisp-tender. meanwhile, in another saucepan, saute onion in butter until tender. Add soup and cheese; stir until smooth. Drain carrots and add to cheese mixture. Transfer to a 1-qt. baking dish. Cover and bake at 350 degrees F for 15-20 minutes or until heated through.
