"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Casserole Recipe

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This recipe for Carrot Casserole, by , is from The VanGinkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl VanGinkel
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb sliced cooked carrots
1 tbsp melted butter
1 tbsp minced onion

Directions:
Directions:
Add 1 can cream celery soup and 1 cup Velveeta cheese, heated together.
Pour over carrots in a 11/2 qt casserole dish. Cover with croutons and bake 350 degrees for 30 min.

 

 

 

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