"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheesy Carrot Casserole, by Deb Lang, is from Recipe Treasures Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 lbs. sliced and cooked carrots 3 onions sliced and cooked 1 can cream of celery soup 1/2 c. milk 1 c. grated cheddar cheese Bread crumbs 1/2 stick butter melted
1. Mix together first five ingredients and put in an 8x13 pan. 2. Sprinkle bread crumbs on top and drizzle butter over all. 3. Bake for 30 minutes at 350º until piping hot.
You may substitute soy milk for the milk. You may substitute veggie cheese for the cheese. You may substitute smart balance for the butter. I have also used bread cubes, cracker crumbs, or croutons instead of bread crumbs.
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