Carrot Casserolecasseroles, diabetic, side dishes, vegetables 2 can carrots; diced/shoestring 1 can cream of mushrooms soup 1/2 onion; finely chopped 1 small bag of potato chips; crushed Alternate layers of carrots with soup and onion mixture in greased 1-quart casserole. Bake 325 degrees for 20 to 25 minutes or until thoroughly heated. Just before removing from oven, sprinkle with crushed potato chips and brown slightly. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE NANCY O'BRION NOTES: (What I would do, becauce I LIKE mushrooms, I would just add some fresh mushrooms instead of cream of mushroom soup and even the bag of potato chips could be done away with. Depends on what it what kind they are.) Source: Southern Living, Our Best Recipes by Lena Sturges Brought to you and yours via Nancy O'Brion and her Meal-Master |
