Carrots in Cheese Sauce
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- 4 lb
- carrots, peeled . coined and cooked
- 1 can(s)
- cream of celery soup
- 8 oz
- velveeta cheese cubes
- 1/2 c
- celery chopped
- sleeve ritz
- 6 Tbsp
- butter - melted
1Stir Fry celery and carrots in olive oil until just starting to tenderize...(can boil or bake carrots until just tender as well)
2Heat the soup ( do not add water) mixing in the velveeta, heat and mix until smooth.
3Place carrots and celery in sprayed casserole dish, pour soup mix over carrots and celery.
4Blend melted butter with crushed ritz and sprinkle over soup mix
Bake at 350 degrees for 30 minutes or until bubbly and crumbs are golden toasted!