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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.
This recipe is:
Contest Winning
Nutritional 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.
Originally published as Creamy Carrot Casserole in Country Woman May/June 1993, p31
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Reviewed on Apr. 14, 2012 by Lolipopsicle18
My neighbors grew a bunch of carrots, and gave us more then we an handle. I found this recipe and it provided a great use of them, thanks!
Reviewed on Apr. 14, 2011 by LLMom123
Made this for a large family gathering on the weekend, and it was a hit! Wonderful way to use carrots.
Reviewed on Mar. 19, 2011 by jwh8847
Made this dish for Easter several years ago. Everybody loved it, even my daughter who never, never would eat a cooked carrot! I make it often now and it's always a hit!
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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