Happy snowy Friday! I know at some point spring has to get here. Mother Nature is just taking her own sweet time! So, I decided to bring spring to me in the form of my favorite spring veggie. Now, its no secret that I love veggies, but of all the spring veggies, carrots and spinach are my faves. I really didn't have super high hopes for this recipe, but it looked good, so we gave it a try. We were very pleasantly surprised!Carrot Casserole
12" dutch oven
8 cup sliced carrots
2 medium onions, thinly sliced
5 Tbs. butter, divided
1 can cream of celery soup
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons
In your DO, boil the carrots in water until crisp-tender. Drain and set aside. In the same pot, saute the onions in 3 Tbs. butter until tender. Stir in the soup, salt, pepper and cheese. Add carrots to the onion mixture. Sprinkle with croutons and drizzle with remaining butter. Bake at 350*, using 10 coals on the bottom and 14 on top, for 20-25 minutes or until hot and bubbly. Serves 10-12.
The Finished Product
These were the leftovers that I ate when I got home last night. They were still yummy!
The Review
I was really surprised at how much we liked these. All of my kids ate them without complaint. I cut the recipe in half, and it was plenty for my family, with no leftovers. I will make these again. They weren't overly saucy, and they had a really nice flavor. We gave these a B.
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