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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Casserole Recipe

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This recipe for Carrot Casserole is from Good Eats, 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:  
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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