Carrot Scallops

4 c. diced carrots or 2 lbs. fresh carrots
1 medium onion, chopped
3 Tbsp. butter
3/4 c. processed cheese, diced
3 c. croutons
1 can cream of celery soup
1/2 c. melted butter

Cook carrots until not quite done. Saute onion in butter. Mix other ingredients, top with croutons mixed with melted butter. Bake at 350° for 30-40 minutes.

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