However, for tonight's meal, Joan brought out a surprise side, Carrots Au Gratin.
Joan discovered the recipe for this side in Gooseberry Patch Fall, Family & Friends on page 87.
3 c. carrots, peeled and sliced
10-3/4 oz. can cream of celery soup
1 c. shredded Cheddar cheese
1/4 c. dry bread crumbs
1 T. butter, melted
Place carrots in a saucepan. Cover with water and cook over medium heat until crisp-tender; drain. Combine carrots, soup and cheese in a one-quart casserole dish lightly sprayed with non-stick vegetable spray; set aside. Mix bread crumbs and butter; sprinkle over carrot mixture. bake at 350 degrees for 20 or 25 minutes.