Carrot Stuffing Casserole
- 4 cups sliced, cooked and drained carrots
- 1 can cream celery soup
- 1 chopped onion
- 1/2 cup (1 stick) melted margarine
- 1 cup sharp shredded Cheddar cheese, divided
- 1 box chicken flavored stuffing mix
- Mix together carrots, soup, onion, margarine, 1/2 cup of the Cheddar cheese and
stuffing mix. Put into greased 2-quart casserole.
- Top with remaining 1/2 cup Cheddar cheese.
- Cover and bake at 350 degrees F for about 30 minutes.