3 cup herb-flavored stuffing mix
1/3 cup plus 3 t butter, melted
1/2 cup chopped onion
1 can cream of celery soup
3/4 cup shredded cheddar cheese
1 salt and pepper to taste
4 cup sliced cooked carrots
Prepare herb stuffing as directed on package; set aside. In skillet,
combine 3 T melted butter and onion and cook until tender but not
browned. Add undiluted soup and cheese and stir until cheese is
melted. Season to taste with salt and pepper. Add cooked carrots and
turn mixture into a greased 2 quart casserole. Cover carrots evenly
with stuffing mixture; drizzle remaining 1/3 cup melted butter over
top. Bake in preheated 350 degree oven 20 minutes.
From The Austin American Statesman typed by jessann :)
Serves: 6
Recipe Categories: Casserole; Main Dish; Vegetable
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