Carrot Pudding

1. 1

   Preheat oven to 350 degrees F & grease a round 1.5 quart casserole.

2. 2

   In a saucepan, combine carrots, onion, water & butter, then bring to a boil over medium-high heat.

3. 3

   Cover & cook for 15 minutes or until carrots are tender, then uncover to allow excess moisture to evaporate.

4. 4

   Mash carrots with a fork, then stir in celery.

5. 5

   In another bowl, combine eggs & milk, beating well, then mix in the bread crumbs & salt before stirring in the vegetables.

6. 6

   Pour into the prepared casserole dish & bake for 50 to 60 minutes or until mixture is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.