Every family has a unique holiday side dish.
With Thanksgiving and Christmas approaching, I have side dishes on my mind.
There are so many delicious side dish recipes I want to share with ya’ll but first ya’ll need to hear about CARROT CASSEROLE.
My Grandmama is a fabulous cook. She has belonged to a homemakers’ club for decades and she and her friends submit dishes in competitions….and win.
Carrot Casserole is a “Grandmama recipe.” We eat it for many holidays, mostly Easter, but we eat it year round!
When you think of carrot casserole you probably think of a sweet carrot soufflé. This is not a sweet dish. It is savory.
It has only a few ingredients and it is so simple to make.
Here is how to make it.
Peel and slice 3 lbs of carrots into “sticks.” Boil in water until fork tender. (not mushy!)
While the carrots are boiling, mix together 1/2 cup plain bread crumbs, 1/2 cup Italian bread crumbs, and 1 tsp garlic powder.
Layer half of the carrots in a single layer on a buttered 9×13 casserole dish. Top with 1 can of French’s fried onions.
Spread 1 can of cream of asparagus soup on top of the onions, followed by half of the bread crumb mixture. Repeat layer.
Dot the top with butter.
Place in a 325 degree oven for 1 hour.
OMG. So good.
So golden and perfect,
I want to eat it ALL.
Grandmama is the best.
3 lbs. carrots, peeled and sliced in sticks
1/2 cup plain bread crumbs
1/2 cup Italian bread crumbs
1 tsp garlic powder
2 6oz cans French’s crispy fried onions
2 cans Campbell’s Cream of Asparagus Soup (I found this at Cannata’s)
1/2 stick butter
Preheat the oven to 325 degrees.
Boil the carrot sticks until fork tender, not mushy.
In a small bowl, mix together the bread crumbs and garlic powder. Set aside.
When the carrots are tender, place half the carrots in a single layer in a buttered 9×13 casserole dish.
Top the carrots with 1 of the cans of fried onions.
Spread 1 can of cream of asparagus. Top with half the bread crumb mix.
Repeat process. Dot with butter.
Place in oven for 1 hour.