"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Casserole Recipe

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This recipe for Carrot Casserole, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Taylor
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 cups stuffing mix (prepare as directed on package
just adding the liquids and set aside)
3 Tbsp. butter
1/2 cup chopped onions (cooked with above butter until
tender, add to stuffing mix)
1 can Cream of Celery soup
3/4 cup shredded longhorn (cheddar) cheese
4-6 cups sliced cooked carrots (under cook so not too mushy when baked)

Directions:
Directions:
Mix together soup and cheese until melted, add cooked carrots, season with salt and pepper. Pour into a buttered 2 quart casserole dish. Cover carrots with stuffing mixture and pour 1/3 cup melted butter over top. Bake at 350 for 20 minutes.

 

 

 

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