This creamy, cheesy, savory carrot casserole is extra easy to prepare! It combines four simple ingredients: sliced carrot rounds, a can of cream of mushroom soup, shredded cheddar cheese and store-bought herbed stuffing mix. Bake until brown-edged and bubbling, and serve as a tasty side dish. It’s fancy enough for your holiday table and simple enough for dinner tonight.
Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
Add carrot mixture into a 9x13 baking dish.
Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
Sprinkle stuffing mix on top of the carrot mixture in baking dish.
Bake for 25 minutes, or until bubbly and stuffing is lightly browned on top. Serve and enjoy!