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Carrots Supreme
Ingredients:
8 c. sliced carrots
1 small onion, chopped
1 Tbs. butter
1 can condensed cream of mushroom soup, undiluted
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. grated Parmesan cheese
1 c. soft bread crumbs
8 c. sliced carrots
1 small onion, chopped
1 Tbs. butter
1 can condensed cream of mushroom soup, undiluted
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. grated Parmesan cheese
1 c. soft bread crumbs
Directions:
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Makes 8 Servings
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Makes 8 Servings
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