CONNECTICUT CARROTS
- 4 cups sliced, parboiled carrots
- 1 & 1/2 of cups plain croutons
- 1 cup grated cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 & 1/2 teaspoons of Worcestershire sauce
- 1 teaspoon salt
COOKING INSTRUCTIONS:
Mix carrots, croutons and cheese. Put in 1-1/2 quart buttered casserole dish. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered, at 400 degrees for 20 minutes.
- 4 cups sliced, parboiled carrots
- 1 & 1/2 of cups plain croutons
- 1 cup grated cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 & 1/2 teaspoons of Worcestershire sauce
- 1 teaspoon salt
COOKING INSTRUCTIONS:
Mix carrots, croutons and cheese. Put in 1-1/2 quart buttered casserole dish. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered, at 400 degrees for 20 minutes.
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