1 lb. carrots, cut in strips
1/2 c. water
1 (10 3/4 oz.) can condensed
cream of celery soup
1/4 c. milk
1 c. shredded sharp Cheddar
1/2 c. chopped onion
1/2 tsp. dry mustard
1/8 tsp. pepper
buttered bread crumbs
In 2-quart round glass casserole, combine carrots and
water. Cover with glass lid. Microwave on High 6 to 8 minutes
or until just tender, stirring once. Drain. Stir in soup,
milk, cheese, onion, mustard and pepper. Recover. Microwave
on High 6 to 8 minutes, stirring once. Sprinkle with bread
crumbs. Microwave on High 2 to 3 minutes or until tender. Let
stand covered 2 minutes. Makes about 4 cups.
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