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Carrot Casserole

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“Swedish Carrot Pudding from the Brantford, KS Evangelical Covenant Church Recipe Book.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk.
  2. Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole.
  3. Bake uncovered at 350F for 1 hour or until firm.

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