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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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.
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