Carrot Casserole (6-3-14)

Mom's Tips

June 3rd, 2014 by Jim Field

  • 2 lbs. medium carrots, cooked and mashed
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract

Topping:

  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour (or substitute Rice Krispies)
  • 2 tablespoons cold butter or margarine
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut

Combine the first six ingredients; place a greased 1 1/2 quart baking dish.  Combine brown sugar and flour; cut in butter until crumbly.  Stir in nuts and coconut.  Sprinkle over carrot mixture.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  YIELD:  six servings.

(Ethel Schlueter)