Coconut Carrot Casserole
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I can about 30 pounds of carrots every fall, so I'm always looking for new ways to prepare them. This recipe is one that my family really likes.
SERVINGS: 6-8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.
Ingredients:
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 cans (15 ounces each) sliced carrots, drained and mashed
- 1/2 cup flaked coconut
- TOPPING:
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
Directions:
In a large mixing bowl, cream butter and sugar. Beat in eggs, milk, vanilla and carrots. Stir in coconut.
Pour into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6-8 servings.