From Dish Erin:
Nothing says the holidays at my Mom’s house like some of her time-tested recipes that I find myself eating cold from the refrigerator at various points on Black Friday. There is a time and place for vegetables smothered in cream-based sauces (especially those from a can), and it’s called Thanksgiving. This is a modified version of a recipe (we Jones girls rarely follow directions) of a dish, ripped from a Betty Crocker cookbook, circa 1988. The very thought of it conjures images of recipe-swapping parties in suburban households, and this one likely made its way through the NJ Tupperware party circuit. The page is stained with oil and fingerprints, vestiges of years of love and usage in my family kitchen.
3 cups sliced cooked carrots (I use the pre-peeled baby carrots and cook for about 5-7 minutes in boiling water)
1 can condensed cream of celery soup
1 cup shredded cheddar cheese
Topping
1/4 cup dry bread crumbs
1 tablespoon butter, melted
Heat oven to 350 degrees.
In medium bowl, combine carrots, soup and cheese. Pour into an oven-safe casserole dish.
In small bowl combine bread crumbs and butter. Sprinkle topping over carrot mixture.
Bake at 350 for 25 to 30 min until hot and bubbly around edges.
Serve with a smile, and in an apron embroidered with your name, obviously.
Saucy Little Dish 