Wednesday, March 16, 2011

Scalloped Carrots

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Carrots on display at local greengrocerImage via WikipediaEver since I discovered this recipe, it has become a holiday "must have" at our table.

Scalloped Carrots

1/4 cup butter
2 pounds carrots, peeled and sliced into rounds
1 medium-sized onion, chopped
1 (10-2/4 ounce) can Cream of Celery soup, undiluted
8 ounces Sharp Cheddar Cheese, grated
2/3 cup sour cream
1/3 cup milk
1 sleeve Ritz crackers, crushed
1 tablespoon butter, melted

Preheat oven to 350 degrees
Melt 1/4 cup butter in a large skillet over medium heat.  Add carrots and onion and cook, stirring constantly for approximately 15 minutes.  Stir in soup, cheddar cheese, sour cream and milk.  Spoon into a lightly greased 9-inch x 13-inch x 2-inch baking dish.
In a mixing bowl, combine the crushed crackers and melted butter, stirring well.  Sprinkle evenly over the carrot mixture.  Bake for 30-40 minutes, or until top is browned and carrots are bubbly.
The Oldguy

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1 comment:

  1. This is a perfect potluck recipe! The next one our church has, this will be one of the dishes I take. Thanks for the recipe!