Ingredients
8 cups sliced carrots1 small onion, chopped1 tablespoon butter1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (4 ounces) mushroom stems and pieces, drained1/2 cup grated Parmesan cheese1 cup soft bread crumbs
Preparation
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
