Ingredients
4 cups sliced carrots2 cups water1 medium onion, chopped1/2 cup butter, divided1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 cup shredded cheddar cheese1/8 teaspoon pepper3 cups seasoned stuffing croutons
Preparation
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.
In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.
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.
