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."
- 1 pound carrots, sliced
- 2 Eggland's Best 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
- 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.
Originally published as Carrot Casserole in Reminisce March/April 1994, p51
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