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TEST KITCHEN APPROVED

Harvest Carrots

Name: Harvest Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 cups sliced carrots; 2 cups water; 1 medium onion, chopped; 1/2 cup butter, divided; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1/2 cup shredded cheddar cheese; 1/8 teaspoon pepper; 3 cups seasoned stuffing croutons

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Marty Rummel, Trout Lake, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

I make this hearty side dish quite often. Once in a while, I add leftover turkey or chicken breasts and turn it into a main dish.

TEST KITCHEN APPROVED

Harvest Carrots

2 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:30 min

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Ingredients

4 cups sliced carrots
2 cups water
1 medium onion, chopped
1/2 cup butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup shredded cheddar cheese
1/8 teaspoon pepper
3 cups seasoned stuffing croutons

Text Ingredients

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Directions

1
In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender.

2
In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.
3
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned.