Wednesday, November 17, 2010

Carrots Au Gratin

For this evening's dinner Joan prepared an old favorite, Pork Chops with Apples and Stuffing. As always this savory pork combination delivered.

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.

Serves 6.

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