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Carrot Casserole Recipe

"SOME of us grandchildren didn't like cooked carrots, but we all dug into this Carrot Casserole. Maybe that was because is tastes more like a stuffing than a vegetable dish. Whatever the reason, we kids forgot we were eating carrots whenever we enjoyed this casserole."

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8-10 Servings
Prep: 30 min. Bake: 30 min.

Ingredients

1 pound carrots, sliced
2 eggs
1/2 cup chopped onion
1 cup chopped celery
1 tablespoon chopped fresh parsley
3/4 cup butter, melted
1 teaspoon salt
8 cups cubed day-old bread

Directions

In a saucepan, cover carrots with water and cook until very tender. Drain and mash. In a large bowl, beat eggs; add onion, celery, parsley, butter and salt. Stir in carrots. Add bread cubes and mix well.
Pour into greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until set. Yield: 8-10 servings.

If Cooking for Two: Freeze serving-size portions in airtight containers.

Nutrition Facts: 1 serving (1 cup) equals 235 calories, 16 g fat (9 g saturated fat), 80 mg cholesterol, 565 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Carrot Casserole published in Reminisce March/April 1994, p51

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