Carrot Casserole

1. 1

   Pare carrots; cut into small pieces and cook in water until soft (cover with water and boil until dry).

2. 2

   Mash until fine.

3. 3

   Add to mixture of bread, onion, parsley, celery, salt, melted oleo and beaten eggs.

4. 4

   Bake, uncovered, in 1 1/2-quart greased casserole at 350u00b0 for 45 minutes.

5. 5

   Freezes well.

6. 6

   Do not use packaged bread cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.