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Ingredients
- 1-Tbs parsley
- 2-Tsp rosemary
- 1-lb. Carrots
- 1/4-cup fine dry bread crumbs
- 1-Tbs butter
- 1 -can condensed cream of celery soup
- 1-cup shredded cheddar cheese
Details
Servings 8
Preparation time 25mins
Preparation
Step 1
Slice carrots to 1/2 inch thickness.
Cook carrots in small amount of boiling water for about 10 minutes or until just tender, drain well.
Melt butter.
Combine bread crumbs and melted butter.
In a medium bowl combine cooked carrots, soup, shredded cheddar cheese, parsley and rosemary.
Spoon mixture into a 9"x13" casserole dish and sprinkle with bread crumbs.
Bake at 350 degrees for 25 minutes.
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