"The belly rules the mind."--Spanish Proverb

Carrot Casserole Recipe

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

Contributor:  
Contributor:  
Linda Lutes
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Sliced Carrots
2 Cups Sliced Celery
5 Slices Bacon
1 Medium Onion chopped
1 Green Bell Pepper chopped
1 Can Tomato Soup

Directions:
Directions:
Boil celery, carrots until tender-crisp, drain. Chop bacon into small pieces and place onto a fry pan. Fry until crisp. Add onion and bell pepper, saute. Add and mix onion, bacon and bell pepper to carrot/celery mixture and place in a casserole dish. Pour 1 can of tomato soup over the carrot mixture, salt and pepper to taste. Bake at 350 for 40mins. Place foil over top of casserole dish bake for 30 mins. remove foil and bake another 10 mins.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
This recipe is from Evelyn Slaughter. Virginia Epps lived next to Evelyn in Sanger, California.

 

 

 

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