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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe comes from The Old Fashioned Cookbook, 1975. Ingredients:
1 lb carrot, peeled, chopped |
1/2 cup onion, chopped |
1/2 cup water |
2 tablespoons unsalted butter |
1/4 cup celery, chopped |
3 eggs |
1 1/2 cups milk |
2 cups soft breadcrumbs |
1 1/2 teaspoons salt |
Directions:
1. Preheat oven to 350 degrees F & grease a round 1.5 quart casserole.
2. In a saucepan, combine carrots, onion, water & butter, then bring to a boil over medium-high heat. Cover & cook for 15 minutes or until carrots are tender, then uncover to allow excess moisture to evaporate.
3. Mash carrots with a fork, then stir in celery.
4. In another bowl, combine eggs & milk, beating well, then mix in the bread crumbs & salt before stirring in the vegetables.
5. Pour into the prepared casserole dish & bake for 50 to 60 minutes or until mixture is set.
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