Easy Carrot Casserole Recipe
- 1 pound carrots, sliced
- 2 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
- 1. 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.
- 2. Pour into greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until set. Yield: 8-10 servings.
If Cooking for Two: Freeze serving-size portions in airtight containers.
1 cup: 235 calories, 16g fat (9g saturated fat), 80mg cholesterol, 565mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.