David Saniter is a Beaver Dam native. (He graduated from BDHS in 1993) and became the managing director of Beaver Dam Area Community Theater in 2009.
David submitted this recipe because it was a dish his grandmother would make for him when he was a child (because she knew it was his favorite). When he makes it now, the aroma reminds him of walking into her house for some of their family holiday gatherings.
4 c. sliced carrots (2 lb. bag)
1 medium onion, chopped
3 Tbsp. butter
1 can cream of celery soup
Salt and pepper to taste
½ c. shredded cheddar cheese
3 c. seasoned croutons (small size works better or crush the larger size in a zip lock bag)
½ c. melted butter
Peel and cook the carrots in boiling water. Sauté the onion in the 3 Tbsp. butter. Drain carrots and let cool slightly before dicing. Combine carrots, soup, salt & pepper and cheese. Place mixture in baking dish and top with croutons tossed with melted butter. Bake at 350° until heated through and topping is browned.
NOTE from David: “I typically don’t salt my food mush, so I leave the salt out and reduce the amount of butter by a tablespoon for the onions and croutons. There is still plenty of butter in the dish.”