There is nothing better than taking some delicious, hearty, good for you vegetables and covered them with butter and cheese, right? No? This is a recipe I gathered a number of years ago and is one we've come to love. It is definitely one of those 'once a year' type recipes. OR, you can also do like me and make it up for your husband's Christmas potluck and send it away so people can enjoy it but you don't have to be tempted to eat your weight in cheesy carrots. Believe it or not, I've actually reduced the original amount of butter, cheese and cream soup. So, while this may not be on my family's regular rotation of side dishes, it makes for a nice, rich treat for the holidays.
Carrots, coarsely chopped (how many you use is up to you - the sauce makes enough to cover a lot of carrots. I think I usually use about 15-20 carrots to fill a 3 L casserole dish.)
1/2 cup butter
1 onion, chopped
2 cups shredded mozzarella cheese
1 1/2 cans mushroom soup
1/2 can milk
1/2 cup bread crumbs, optional
1. Peel, cut and cook your carrots. I just boil them. Drain and put into large casserole dish.
2. Peel and chop one onion.
3. Melt butter in a saucepan. Add onion and cook until soft.
4. Add 2 C grated mozzarella cheese to the butter mixture.
5. Add soup and milk.
6. Stir and cook until cheese is melted and sauce is bubbly.
7. Pour over carrots and stir to mix.
8. Top with bread crumbs, if desired.
9. Cover and bake at 350 for 30 minutes, until bubbling.
Makes 8-10 servings.
This recipe is being linked at the Holly Bloggy Christmas Bash: Christmas Recipes.