"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot-Cheese Casserole Recipe

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This recipe for Carrot-Cheese Casserole, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots sliced crosswise (about 5 c. after slicing), 1/2 lb. fresh sliced mushrooms, 1/4 c. butter or margarine, 2 sliced scallions (including greens), 2 T. butter or margarine, 2 c. milk, 1/4 c. flour, 1 tsp. salt, 1/8 tsp. pepper, 1 tsp. dry mustard, 1 tsp. celery seed, 1/2 c. unsalted cashew nuts, 1/2 lb. grated Cheddar cheese, 1/2 crushed sesame seed crackers, 2 T. chopped parsley.

Directions:
Directions:
Steam carrots until barely tender. Saute mushrooms in 1/4 cup margarine a couple of minutes along with scallions in medium skillet. Remove from the skillet and add to carrots. To margarine in skillet, add two additional T. margarine. Mix in flour, slowly to thicken. Add small amount of milk to make a smooth paste, then add remaining milk.

Add seasonings. Stir mixture over low heat until thickened. In a 2 1/2 quart casserole dish, place a layer of vegetable mixture, then cashews and cheese. Repeat layers one more time. Pour white sauce over all. Sprinkle crushed cracker crumbs over top. Bake in moderate oven (350) for 50 minutes; longer if refrigerated. Just before serving, sprinkle parsley on top.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This can be prepared the day before it is used and refrigerated.

 

 

 

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