Carrot Casserole Recipe
- 2 1/2 cups sliced carrots
- 1 tablespoon butter
- 3 eggs
- 1 cup white sugar
- 1/3 cup milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
- Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.
- In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
- Bake for 25 to 30 minutes in the preheated oven, or until set.
