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Coconut Carrot Casserole
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |