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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Carrot Casserole Recipe

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This recipe for Carrot Casserole is from The Zoutendam Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ lb carrots
2 cans (condensed) tomato soup
¾ lb. bacon (or package of pre-cooked bacon….see below)
1 big (1 ½ small or med.) onion
3 tsp. dry (ground) mustard
salt to taste
Directions:
Directions:
Slice peeled carrots into small pieces. I cut them longitudinally more like “slivers”, or one can use the peeled “mini carrots” sliced similarly. Boil carrots salted to taste, but don’t overcook. It’s best for the carrots to end up a bit crisp. After boiling, I usually rinse immediately with cold water, to keep them crisp.

While carrots are boiling, chop the onion and sauté in a bit of oil and drain. Fry the bacon crisp and crumble (I usually substitute one 5 oz. box of precooked bacon, cut into small pieces with shears).

Stir 1 ½ tsp. mustard into each of the opened cans of tomato soup. Stir vigorously with long spoon.

Layer the above into casserole, using ⅓ of each ingredient for each layer; i.e. carrots, tomato soup, onions, bacon. Then repeat twice.

Bake 45 minutes at 350º F. Uncover for last 20 minutes so it browns on top.

Yum, Yum!
Personal Notes:
Personal Notes:
I discovered this somewhere about 15 years ago. (Most) guests rave about it.

 

 

 

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