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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Casserole Recipe

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This recipe for Carrot Casserole is from The Willhite 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:  
1 lb. carrots sliced
1 tsp. salt
2 tsp. sugar
2 tbsp. chopped onion
2 tbsp. chopped green pepper
1 can mushroom soup
¾ c. cheese shredded
2 hard boiled eggs chopped
buttered bread crumbs
Directions:
Directions:
Cook carrots with salt and sugar. Drain, add onion, green pepper, mushroom soup, cheese, and eggs. Mix together, top with buttered bread crumbs and bake at 350º for 30 minutes or until bubbly.
Personal Notes:
Personal Notes:
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