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.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup milk0.5 teaspoon dried thyme, crushed1 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)
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