Vegetables

Carrot Augratin

  • 1 pound Carrots
  • 1/4 cup Bread crumbs, fine
  • 1 tablespoon Butter, melted
  • 1 can Cream of celery soup
  • 1 cup Cheddar cheese, mild, shredded
  • 1 teaspoon Rosemary, dried
  • 1 tablespoon Parsley, dried
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon White pepper

    • Butter 1 qt casserole and set aside. Heat oven to 350.

    In covered saucepan cook carrot slices in a small amount of water until tender, 10-12 minutes;

    drain.

    In small bowl combine bread crumbs and butter; set aside.

    In medium bowl combine carrots, soup, cheese, parsley, rosemary, garlic and white pepper.

    Spoon into prepared casserole and sprinkle with bread crumb mixture.

    Bake uncovered for 20-25 minutes or until heated through.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!