1 lb. bag of carrots, peeled and sliced into coins.
2 cups water
1 medium onion, chopped
1/2 cup butter
1 can condensed cream of celery soup
1/2 cup shredded Cheddar cheese
1/8 teaspoon pepper
3 cups seasoned stuffing mix
- Pre-heat oven to 350 degrees.
- In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain.
- In a small skillet, saute onion in butter until tender. Add soup, cheese and pepper. Cook until hot and bubbly. Gently fold in stuffing and cooked carrots.
- Transfer to a greased 2-qt. baking dish.
- Bake at 350° for 20 minutes or until lightly browned.