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Cheesy Carrot Casserole


  • 8 cups sliced carrots (about 2 pounds)
  • 1 small onion, chopped
  • 1 tablespoon butter or margarine
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs


  1. Cook carrots in water until tender. Drain.
  2. Meanwhile, in a small skillet, sauté onion in butter until soft and translucent.
  3. Combine carrots, onion, soup, and cheese. Transfer mixture to a 2 1/2-quart greased baking dish. Sprinkle with breadcrumbs.
  4. Bake uncovered at 350 degrees F for 30-35 minutes.

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