Carrot Casserole

Carrot Casserole

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Joanne Neal


This recipe came from my mother-in-law who made this during the WWII when meat was scarce. She was a very inventive cook. This does not sound very appealing but it is really delicious and a nice change from everyday foods. It goes very nicely with a baked potato and green salad.


★★★★★ 1 vote

20 Min
45 Min


  • 4 Tbsp
  • 2 c
    cheddar cheese, shredded
  • 2 slice
    bread, preferably the heels**
  • 1 c
    milk, any kind
  • ·
    salt & pepper to taste
  • 3 c
    shredded carrot cooked
  • 2
    beaten eggs

How to Make Carrot Casserole


  1. Cook shredded carrots in margarine until tender.
  2. In a large bowl, beat eggs and milk together. Add bread **TORN INTO PIECES (do not use bread crumbs) and cheese. Mix well.
  3. Add cooked carrots. These ingredients will have an unsual consistency. Add salt and pepper. Pour into a 9" square baking dish and bake for 45 minutes until edges are golden brown and middle is not jiggly.

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About Carrot Casserole

Dietary Needs: Vegetarian
Other Tag: Healthy

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