Saturday, September 27, 2008

Carrots Supreme

  • 8 cups sliced carrots
  • 1 tablespoon butter or margarine
  • can cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces
  • 1 small onion, chopped
  • 1 cup soft bread crumbs
  • 1/2 cup Parmesan cheese, grated
1. Preheat oven to 350 degrees. Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook until tender. Drain carrots. Add onions, soup, mushrooms, and Parmesan cheese. Transfer to a greased, 2 1/2 quart baking dish. Sprinkle with bread crumbs. Bake uncovered for 30-35 minutes or until heated through. Yield 8 servings.

No comments: