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My mom and I developed this recipe to see if there was a carrot dish that even people who don't care fp\or carrots would enjoy. So far, I haven't met anyone who hasn't liked our casserole—especially when the carrots are freshly dug from the garden! I've enjoyed cooking for years. My dad was a great encouragement. When I was a girl, he would taste whatever I'm made and almost always say it was "Laurie's specialty". I felt as if I could give just about anything a try. Making desserts is a particular favorite of mine. My husband's a meat and potatoes man, however, so I've had to expand my range a little! We have four children, ages 12 through 5.
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Nutrition Facts: 1 serving (1 cup) equals 206 calories, 19 g fat (3 g saturated fat), 11 mg cholesterol, 175 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.
Creamy Carrot Casserole published in Country Woman May/June 1993, p31
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Reviewed on Sep. 20, 2009 by frankieb
My husband, who has never gone out of his way to ASK for carrots with dinner, said they were wonderful and asked that I keep the recipe to make again. :)
Reviewed on Apr. 18, 2008 by keverwann
I'd like it with a little less mayo taste, but it turned out nicely. I did not butter the bread crumbs and they still turned out buttery due to all the fat in the mayo.
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