"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Casserole Recipe

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

Contributor:  
Contributor:  
Linda

Category:
Category:

Ingredients:  
Ingredients:  
½ cup chopped onion
¼ cup butter (1/2 cube)
½ teaspoon minced parsley (if you happen to have it)
½ teaspoon salt

6 cups (1 ½ lbs.) carrots, peeled and shredded

Directions:
Directions:
Sauté the onion for 5 minutes with the butter, parsley, and salt. Pour it over the carrots, in a casserole dish.

Cover the dish and bake at 350 degrees for 45 minutes, stirring every 10 - 15 minutes to make sure the butter and onion mixture gets all over everything. Bake it uncovered the last 15 minutes. Sometimes I do the first part of the baking in the microwave if I’m in a hurry. Then the last 15 minutes uncovered in the oven finishes up the dish.

Personal Notes:
Personal Notes:
I got this recipe from Grandma Fern, who got it from Becky Soderstrom’s mom Ruby LaBrague. I use it a lot for a “company” vegetable. It has more flavor than plain old cooked carrots.

 

 

 

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