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CARROT CASSEROLE Nancine Bruxvoort

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 381, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 4 c.
  2. sliced carrots, cooked and 1 can cream of celery soup drained 1/2 tsp.
  3. salt and pepper 1/2 c.
  4. chopped onion 1 c.
  5. herb stuffing mix 3 T.
  6. butter 1/4 ce.
  7. melted butter 1/2 c.
  8. grated Cheddar cheese Saute onion in butter until tender.
  9. Add carrots, cheese, salt, pepper, and soup.
  10. Mix, turn into 2 quart casserole.
  11. Cover with stuffing and butter.
  12. Bake 25 minutes at 325°.
  13. If chilled, 35 to 40 minutes.