4 cups sliced carrots
4 slices bacon, chopped
1 medium-size onion, chopped
1 can cream of mushroom soup, undiluted
1 cup shredded sharp cheddar cheese
1/2 tsp pepper
2 cups herb-seasoned stuffing mix
1/4 cup butter, melted
Preheat oven to 350 degrees.
Lightly spray an 11 x 7-inch baking dish with nonstick cooking spray.
Cook the carrots in just enough boiling water to cover for 10 to 12 minutes until tender. Drain well; set aside.
In a large saucepan, cook the bacon until crisp; remove, drain on paper toweling; reserve 2 tablespoons of the drippings in the pan.
Add the onion to the hot bacon drippings in the pan; saute until tender. Stir in the bacon, soup, cheese, and pepper until the cheese is melted. Stir in the carrots.
Spoon the mixture into the prepared baking dish.
Combine the stuffing mix with the melted butter; spoon evenly over the carrot mixture.
Bake at 350 degrees for 25 minutes.
1 medium-size onion, chopped
1 can cream of mushroom soup, undiluted
1 cup shredded sharp cheddar cheese
1/2 tsp pepper
2 cups herb-seasoned stuffing mix
1/4 cup butter, melted
Preheat oven to 350 degrees.
Lightly spray an 11 x 7-inch baking dish with nonstick cooking spray.
Cook the carrots in just enough boiling water to cover for 10 to 12 minutes until tender. Drain well; set aside.
In a large saucepan, cook the bacon until crisp; remove, drain on paper toweling; reserve 2 tablespoons of the drippings in the pan.
Add the onion to the hot bacon drippings in the pan; saute until tender. Stir in the bacon, soup, cheese, and pepper until the cheese is melted. Stir in the carrots.
Spoon the mixture into the prepared baking dish.
Combine the stuffing mix with the melted butter; spoon evenly over the carrot mixture.
Bake at 350 degrees for 25 minutes.
FILE PHOTO
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