Cooking Directions

• Spray a 2-quart casserole with vegetable cooking spray.  Stir the soup, milk, thyme, carrots and 2/3 cup onions in the casserole.
• Bake at 350°F. for 35 minutes.  Stir the carrot mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until carrots are tender and the onions are golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup milk
• 0.5 teaspoon dried thyme, crushed
• 1 bag (20 ounces) crinkle-cut frozen carrots, thawed (about 5 cups)
• 1 can (2.8 ounces) French's® French Fried Onions(about 1 1/3 cups)