Carrots au Gratin
November 4, 2007 Jan W.
About
This recipe came from a “Cooking for Singles” class which met once a week and prepared various dishes. It is very tasty and a good way to receive one serving of a daily vegetable. That said, this dish doesn’t just have to be for singles! I have made it several times for large family gatherings and it is always well received. You can adjust the ingredient amounts based on the number of people you are serving. Also, you can use other vegetables instead of carrots if that is your preference. In the feature photo I actually used mixed frozen vegetables.
Ingredients
| Sliced cooked carrots, well drained | 1 1/2 cups | |
| Cream of celery soup | 1/2 can | |
| Shredded sharp cheddar cheese | 1/2 cup | |
| 1 1/2 tsp non-hydrogenated margarine, melted | 1 1/2 tsp | |
| Bread crumbs | enough to sprinkle over casserole |
Directions
- Combine carrots, soup and cheese in small casserole dish.
- Combine melted margarine and bread crumbs.
- Sprinkle on top of carrot mixture.
- Bake at 350 degrees for 25-30 minutes.
- Enjoy
This version of “Carrots au Gratin“ is actually “Vegetables au Gratin”, using mixed frozen vegetables instead of carrots. From the kitchen of Jan W.
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