Easy to make. Common ingredients., Member mperrenoud
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I placed the ingredients in a 9x13"" casserole dish. I used about 1.5 cups of pre-shredded carrots instead of 2 whole carrots. I wish I would have read the reviews before I started cooking. After about 35 min, I checked on the casserole. I noticed that the soup didn't move through the casserole, staying about where I left it. (When I made it, I thought that it seemed too thick, but decided to trust the recipe.) Also, the carrots looked a bit dry too so I pulled the casserole out of the oven and re-read the recipe to make sure that I didn't miss anything. Nope. I made it as written. I also read the reviews, which gave me some ""help."" I decided to heat about 6 oz. of milk in the microwave for about 1 min. and poured it on top of the casserole (at the 35 min. mark). I then stirred it a bit to get the milk throughout. I put the casserole back in for 35 min. Then I added cheese. It didn't seem like enough cheese so I followed some recommendations adding about 2 cu. instead. (Though tasty, think next time I will use only 1.5 cu. b/c of calories.) I never covered the casserole and it turned out fine this way. I decided after tasting it that it needed a bit more flavor (not sure what that would be, but the suggestions of meat seasoning, sour cream, or more veggies may just what it ""needs""). The added milk (which I will mix with the soup in advance next time) may not be needed if you stir it when finished...and the instructions might need some tweaking to suit your taste; but overall, it was a good basic recipe that I will use again.
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