Yield: Serves 4-6.
This recipe for carrot casserole comes from the kitchen of Ada Urie, one of the best cooks in Vermont’s Northeast Kingdom.
- 2 tablespoons butter
- 2 cups cooked, mashed carrots
- 3 eggs, beaten
- 2 cups grated cheese
- 1 small onion, grated
- Salt and pepper to taste
Preheat oven to 325 degrees. Grease a 1-1/2-quart casserole. Mix butter and warm mashed carrots and stir until butter melts. Add all other ingredients and mix well. Pour into greased casserole and bake for 40 minutes.