Scalloped Carrots

Growing up in the Mid West as a child I had a regular diet of 'scalloped' vegetables. In the heartland we scallop almost everything; zucchini, corn, potatoes, oysters... even carrots. As much as I poke fun, I have to admit that on a chilly fall evening it sure does hit the spot as a great side dish. Don't scoff... just give it a try!

Scalloped Carrots

4 c. sliced peeled carrots
1 medium onion, chopped
3 T butter
1 can condensed cream of celery soup
salt and pepper
1/2 c grated Cheddar cheese
3 c. seasoned bread stuffing
1/3 c melted butter

Cook carrots in microwave or stove top until just tender. Drain. Saute' onion in 3 Tb. butter until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2 qt. casserole dish. Toss bread stuffing mix with 1/3 c. melted butter. Spoon over carrots. Bake in 350 'til thoroughly heated, about 20 min.Print Friendly and PDF