Creamy Baked Carrots
Enhance the natural sweetness of carrots by baking them in a creamy celery-thyme sauce with a crunchy topping of French fried onions.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup milk
0.5 teaspoon dried thyme, crushed
1 bag (20 ounces) crinkle-cut frozen carrots, thawed (about 5 cups)
1 can (2.8 ounces) French's® French Fried Onions(about 1 1/3 cups)
0.5 cup milk
0.5 teaspoon dried thyme, crushed
1 bag (20 ounces) crinkle-cut frozen carrots, thawed (about 5 cups)
1 can (2.8 ounces) French's® French Fried Onions(about 1 1/3 cups)
Instructions
Spray a 2-quart casserole with vegetable cooking spray. Stir the soup, milk, thyme, carrots and 2/3 cup onions in the casserole.
Bake at 350°F. for 35 minutes. Stir the carrot mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until carrots are tender and the onions are golden brown.
Bake at 350°F. for 35 minutes. Stir the carrot mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until carrots are tender and the onions are golden brown.
Creamy Baked Carrots
Enhance the natural sweetness of carrots by baking them in a creamy celery-thyme sauce with a crunchy topping of French fried onions.
Directions
Print
Spray a 2-quart casserole with vegetable cooking spray. Stir the soup, milk, thyme, carrots and 2/3 cup onions in the casserole.
Bake at 350°F. for 35 minutes. Stir the carrot mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until carrots are tender and the onions are golden brown.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup milk
0.5 teaspoon dried thyme, crushed
1 bag (20 ounces) crinkle-cut frozen carrots, thawed (about 5 cups)
1 can (2.8 ounces) French's® French Fried Onions(about 1 1/3 cups)
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