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Easy Carrot Casserole

 Easy Carrot Casserole
"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."
8-10 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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.
If Cooking for Two: Freeze serving-size portions in airtight containers.
Nutritional Facts: 1 serving (1 cup) equals 235 calories, 16 g fat (9 g saturated fat), 80 mg cholesterol, 565 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.