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Carrot Casserole Recipe

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

Contributor:  
Contributor:  
Beverly Hanson, wife of Sam Hanson
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Medium Carrots
1/2 Cup Melted Butter
1 Small Onion, chopped
1 Can Cream of Celery Soup
3 Tablespoons Flour
1 Teaspoon Salt
1/4 Teaspoon Dry Mustard
Pepper to Taste
2 Cups Cheddar Cheese, shredded
3/4 Cup Ritz Crackers Crumbled

Directions:
Directions:
Slice carrots and cook in water until tender. Melt butter in saucepan and reserve 3 tablespoons of butter. Add onions, celery soup, flour, salt, mustard, and pepper. Cook until mixture is smooth and creamy. Spray 2 quart baking dish with cooking spray. Alternate layers of carrots and soup mixture and cheese ending with cheese. Toss Ritz crackers crumbs in butter reserve and top casserole. Brown in oven 350 for 25 to 30 minutes.

Personal Notes:
Personal Notes:
Canned carrots can be used if preferred.

 

 

 

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