Gerry Smaidris of Woodstock, Ill., was looking for a recipe for a carrot casserole made with sliced carrots, yellow onion, cheddar cheese and cream of celery soup. She lost all her recipes in a fire and is trying to replace her favorites.
Regina Evans of Knoxville, Tenn., sent in a nice recipe for a carrot casserole that she found in the “Taste of Home Casserole Cookbook.” The recipe by Lois Hagen of Stevens Point, Wis., is a winner and she says that, “Each time I make this dish, people rave about how good it is.” One friend even told her that she usually won’t eat carrots, but found this casserole to be delicious. I recommend using the bagged pre-sliced carrots for this dish. You won’t sacrifice much in flavor and they are a real timesaver.
CARROT CASSEROLE
INGREDIENTS
DIRECTIONS
Place carrots in a saucepan and cover with water; bring to a boil.
Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheese. Drain carrots; add to the onion mixture.
Pour into a greased 13-inch-by-9-inch-by-2-inch baking dish.
Sprinkle with croutons. Melt remaining butter and drizzle over croutons. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through.
Per serving (based on 12 servings): 157 calories; 4 grams protein; 10 grams fat; 5 grams saturated fat; 14 grams carbohydrate; 3 grams fiber; 25 milligrams cholesterol; 480 milligrams sodium. Makes 10 to 12 servings.
Recipe Requests
Send requests or answers to requests to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number.
Please list the ingredients in order of use, and note the number of servings each recipe makes.
