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Recipe
A J Bump's Carrot Casserole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 916g | |
| Calories 3737 | |
| Calories from Fat 2186 | 58% |
| Total Fat 246.08g | 308% |
| Saturated Fat 112.08g | 448% |
| Trans Fat 4.98g | |
| Cholesterol 383mg | 128% |
| Sodium 5661mg | 236% |
| Potassium 1036mg | 30% |
| Total Carbs 316.57g | 84% |
| Dietary Fiber 14.2g | 47% |
| Sugars 45.88g | 31% |
| Protein 70.03g | 112% |
Ingredients Convert Measures
- 12 x Carrots
- 1 sm Onion
- 1 Tbsp. Butter or possibly margarine
- 1/2 c. Butter or possibly margarine, softened
- 1 lrg Egg, beaten
- Salt and pepper, to taste
- 1 x Clove garlic, chopped
- 2 c. Ritz crackers, crushed
- 1 c. Shredded cheddar cheese
Directions
- Preheat oven to 325 F. Clean and cut carrots into large pcs. Cook them in boiling water till soft. Drain well and mash. Saute/fry onions over medium-high heat in the 1 Tbsp. butter or possibly margarine till very soft.
- In a large bowl, combine carrots, onions, 1/2 c. butter or possibly margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with nonstick spray. Place carrot mix in dish and top with crackers and cheese. Bake for 20 to 30 min.
