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Carrot Pudding
Ingredients:
8 carrots, peeled and sliced
2 med. potatoes, peeled and cubed
1 egg
2 Tbs. sour cream
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Cheddar cheese, cubed
1 Tbs. butter
2 Tbs. finely chopped onion
8 carrots, peeled and sliced
2 med. potatoes, peeled and cubed
1 egg
2 Tbs. sour cream
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Cheddar cheese, cubed
1 Tbs. butter
2 Tbs. finely chopped onion
Directions:
Cook carrots in salt water 10 minutes. Add potatoes, cook 10 to 15 minutes longer. Drain and mash. Add egg, sour cream, onion, salt and pepper; beat till well blended. Stir in cheese. Spoon mixture into 1 1/2 qt casserole; bake at 350 for 30 minutes.
Dot top of casserole with butter; place under broiler 5" from heat for 3 minutes or till golden. Let stand 5 minutes before serving.
Cook carrots in salt water 10 minutes. Add potatoes, cook 10 to 15 minutes longer. Drain and mash. Add egg, sour cream, onion, salt and pepper; beat till well blended. Stir in cheese. Spoon mixture into 1 1/2 qt casserole; bake at 350 for 30 minutes.
Dot top of casserole with butter; place under broiler 5" from heat for 3 minutes or till golden. Let stand 5 minutes before serving.
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