Savory Carrot Casserole Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
3 cup: Carrots, shredded (about
1/4 tsp: Mustard, dry
-6 medium: ,
1/2 cup: Hot Water,
1 small: Onion, chopped
1/4 cup: Walnuts, chopped coarsely
1/2 tsp: Salt,
1 tbsp: Margarine or butter,
1/2 tsp: Savory leaves, dried
Directions:
Mix carrots, onion, salt, savory and mustard in ungreased 1 1/2 quart
casserole mixture. Pour water over carrot mixture. Cover and cook in 350
degrees. Cover and cook in 350F oven until carrots are tender, about 45
minutes. Cook and stir walnuts in margarine or butter over medium heat
until walnuts in margarine are toasted, about 2 minutes. Spoon over
carrotes. Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE
Source: Betty Crockers New American Cooking by WHOM!! Brought to you and
yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
casserole mixture. Pour water over carrot mixture. Cover and cook in 350
degrees. Cover and cook in 350F oven until carrots are tender, about 45
minutes. Cook and stir walnuts in margarine or butter over medium heat
until walnuts in margarine are toasted, about 2 minutes. Spoon over
carrotes. Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE
Source: Betty Crockers New American Cooking by WHOM!! Brought to you and
yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp