[Marianne]

GLORIA'S CARROT CASSEROLE

Cook 2 pounds sliced carrots until tender (4-5 cups).

Stir together:
1 can cream of celery soup
½ cup grated sharp cheese
½ teaspoon salt

Saute l small onion in 3 tablespoons butter. Stir into soup mix.

Put all ingredients into a 2 quart greased casserole. Cover with ¾ cup herb dry stuffing mix (crush with rolling pin).

Pour l/2 cup melted butter over top (could skip this if you choose).

Bake 20 minutes, uncovered, in a 350 degree oven

NOTE: I always name the recipe after the person who gave it to me.

[lodwick]

Enough butter and cheese could make this thing work - thank you very much.

[Iowa Granny]

Annudder Carrot Recipe

Slice carrots across as in quarter or dime size(depending on the size of carrots). Cook until tender.

Mircrowave 1 lb. bacon until crisp, crumble.

2 Cans Condensed Tomato Soup (no liquid added)
3/4 C. Brown Sugar
add sugar to soup and microwave on high, stirring occasionally until sugar has dissolved. Add a healthy squirt of yellow mustard, and microwave until bubbly.

Drain carrots, turn into bowl or casserole dish
Pour tomato soup mixture over carrots, taking care to make sure carrots are totally coated.
Sprinkle crumbled bacon over top.

Bake half hour to 45 minutes, depending on whether or not the carrots are hot when you put them in the oven.

This can be prepared the day ahead of serving, then placed in the oven to bake with the rest of the meal.

(Apologies to those who require exact measurements)