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Carrot Casserole

by

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.

Ingredients:

  • 2 tablespoons butter
  • 2 cups cooked, mashed carrots
  • 3 eggs, beaten
  • 2 cups grated cheese
  • 1 small onion, grated
  • Salt and pepper to taste

Instructions:

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.

Updated Thursday, March 26th, 2009
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