Please at least take the time to read the recipe. Don't say yuck, carrots, right away. Children actually love this if you don't tell them it's carrots, men as well.
This is really very good and makes a very colorful dish for any meal. It would be wonderful for the holidays.
Okay maybe I wouldn't have made it yesterday if my brother, Larry, had not brought me fresh carrots, plus a bushel of green beans and pounds of boiling onions. And I thought I was going to have a day off! Someone he was working with a the annual Lion's Club Bluegrass Fair had given him all this stuff. Being the true children of our father, if it's free we're taking it.
Kentucky Carrot Casserole
serves 4
print recipe
3-4 medium carrots
4 whole green onions, minced
1 cup cheddar cheese, grated
salt and pepper to taste
2 eggs, beaten
butter
paprika and minced parsley for garnish
Cut the carrots in small pieces. Cover with lightly salted water and cook, covered, until tender, about 10 minutes. Drain and mash coarsely. Place the carrots in a bowl. Add the remaining ingredients and blend. Place the mixture in a lightly butter casserole. Dot with butter.
Bake at 350 degrees for 20-30 minutes. Garnish with paprika and minced parsley.
Friday, July 16, 2010
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been a while since i have been by good to be back delicious blog stuff as usual. god bless
ReplyDeleteOnce, when I was a very young girl, my mom didn't cook enough carrots for a company dinner and I didn't get any. Ever since then, I've had a mild fear of running out of carrots, and would NEVER say yuck about carrots! Your recipe looks easy and delicious, and I've never heard of anything like it.
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