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Carrot Stuffing Casserole

Categories: Casseroles, Vegetarian
Type: Side Dishes

This delectable carrot casserole delivers lots of cheese flavor and mouth satisfaction, not to mention loads of vitamin A!

Serves: Serves: 6


  • 1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
  • 1/4 cup skim milk
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried onion flakes
  • 4 cups (two 16-ounce cans sliced carrots, rinsed and drained
  • 2 cups (3 ounces) unseasoned dry bread cubes
  • Full 1/2 cup (2 1/4 ounces) shredded Kraft reduced-fat Cheddar cheese

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a large bowl, combine celery soup and skim milk. Stir in parsley and onion flakes. Add carrots and bread cubes. Mix gently to combine.
  3. Pour mixture into prepared baking dish. Evenly sprinkle Cheddar cheese over top.
  4. Bake for 25 minutes. Place baking dish on a wire rack and let set for 5 minutes.
  • Pepperidge Farm bread cubes work great.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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