Ingredients for Carrot Stuffing Casserole
- 1 cup chopped onion
- 1/4 cup margarine
- 5 cups carrots, sliced
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (6 ounce) box Stove Top stuffing mix
- 1 cup shredded cheddar cheese
- 1/2 cup water
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How to Make Carrot Stuffing Casserole
- Preheat oven to 350°F (175°C).
- Cook carrots in 1/2 cup of water until tender-crisp (about 10-12 minutes). Drain well.
- While carrots are cooking, sauté onion in margarine until softened (about 5 minutes).
- In a large bowl, combine cooked carrots, sautéed onion, and cream of celery soup.
- Prepare stove top stuffing according to package directions.
- In a greased 2-quart casserole dish, layer half of the stuffing, then half of the carrot mixture. Top with 1/2 cup of the shredded cheddar cheese.
- Repeat layers: remaining carrot mixture, remaining stuffing, and remaining cheddar cheese.
- Bake uncovered for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
29g
Fat
45g
Carbs
11g
