Ingredients

The following ingredients have 10 Servings
  • 3 12-oz. bags crinkle cut carrots (cooked and drained)
  • 3 tbsp. unsalted butter
  • 1 small onion (chopped or 3-5 green onions)
  • 10.75 oz. can condensed cream of celery soup
  • 3/4 tsp. salt
  • 1/2 tsp. pepper (or to taste)
  • 1 tbsp. parsley
  • 1 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers (crushed)
  • 1/3 cup unsalted butter (melted )

Instruction

  • Preheat oven to 350°.
  • Grease a 9x13” glass casserole dish.
  • Bring a pot of water to a boil.
  • Add carrots and cook until tender; drain.
  • Melt 3 tablespoons butter in a medium saucepan.
  • Sauté onions about 5 minutes; stir in soup, salt, pepper, parsley and cheese.
  • Stir in cooked carrots.
  • Transfer mixture to prepared dish.
  • Toss crackers with 1/3 cup melted butter; scatter over casserole.
  • Bake in a preheated oven for 30-45 minutes, or until heated through.