Recipe: Carrot Casserole
Yield: 10 To 12
2 lb Carrots; cooked and mashed 1 lg Onion; finely chopped 1 lg Green Pepper; finely chopped 1 c Milk 2/3 c Granulated Sugar 2 c Saltine Cracker crumbs; half -- for mixing in and half -- for -- topping 1 c Butter; softened, (or less) Salt and Pepper to taste
Peel, thick-slice, and cook the carrots in lightly salted boiling water for about 20 minutes, or until just tender. Drain and set aside to cool a bit.
Mix together the onion, green pepper, milk, sugar, and one cup of the cracker crumbs. Add the cooked carrots, and mash all the ingredients together.
Pour the mixture into a 2 1/2-quart casserole dish. Top with salt and pepper and the remaining one cup of cracker crumbs, and dot with the room-temperature butter. Bake in a 325-F degree oven for 35 to 40 minutes, or until the top is brown. Serve warm.
Posted to email@example.com by Recipe-a-Day <firstname.lastname@example.org> on Nov 13, 1999, converted by MM_Buster v2.0l.
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