Colorful Carrot Casserole

A little twist on a Thanksgiving classic, this year I used carrots instead of green beans in my casserole. Definitely more colorful 🙂 Preheat the oven to 350.

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I sauteed about 3 to 3 1/2 C sliced carrots in oil, sprinkled with just a little salt and pepper. Cook until they’re bright orange and just starting to get tender (unless you want them to be extremely soft, but then you might want to add a couple more carrots because they’ll shrink).

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Let the carrots cool until you can handle them, then place them in bowl and add 1 1/2 C creamy soup – I use Imagine brand Cream of Broccoli because I can never find a cream of mushroom. Then Add 1 C French fried onions. Stir it up and pour the mixture into a casserole dish.

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Bake at 350 for 30 minutes. Remove from oven and carefully stir, then sprinkle with enough French fried onions to cover the top of the casserole.

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Bake 5 minutes more, or until the onions are golden brown.

I was so excited to eat the leftovers last night, but when I got home from work…they were gone. My brother ate them. So, either the casserole was pretty good, or else he’ll eat anything. I think it was pretty good, and I think I might not wait until next Thanksgiving to make it again.

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