In the quest to use up all of our carrots, I found this recipe for a carrot casserole. It was easy to put together and fulfilled my two main requirements: carrots and cheese. In the end, I think it was too eggy. It tasted ok, but I don’t think this is going to become my staple carrot sidedish. The search continues.
My favourite is 4 cups of slice carrots boiled.
in a frying pan, melt 1/4 cup of butter, add medium sized sliced onion. mix for 3 minutes. Add to drained carrots. Add can cream of mushroom soup and 1 cup of grated cheddar. Then mix in 2 cups of bread crumbs moistened. Save some to sprinke over the top.
Bake in round casserole dish at 375 for 30 minutes.
Yum
Thanks Wilma! I’ll give it a try!