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Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Nutritional Facts 1 serving (3/4 cup) equals 154 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 458 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Carrot Casserole in Country August/September 1996, p51
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Reviewed on Aug. 22, 2011 by Rockamama
Made this dish at holiday time - good out of the oven, but as it cools to room temperature, the cheese coagulates and the texture becomes gummy.
Reviewed on Apr. 25, 2011 by DaphneJo
I made this for our Easter family gathering and EVERYONE loved it.
Reviewed on Oct. 09, 2010 by DarleneT
I have been making this recipe for years. It is a favorite with all of my Grandchildren. They request it when Gram is planning a family dinner party. & Cooked carrots are not normally well appreciated by most of them.
Reviewed on Jun. 12, 2010 by jsouba
This recipe was perfect how it was! It was delicious and creamy. I used cream of chicken instead of celery since i didn't have any in the house. My husband LOVED it. Said he didn't even notice the dish not having meat!
Reviewed on Apr. 04, 2010 by sunflwerchick
I changed the recipe a bit instead of using shredded cheddar cheese I used Velveeta cheese 1/2 cup and about 1/4 cup milk. And instead of croutons I used seasoned bread crumbs mixed with melted butter. And I added 4 cloves of mined garlic to the mixture. It came out sooo good! You got the taste of all the flavors(carrots, cheese, garlic,etc.) I served this for a family gathering and it all went!!!!
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