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    You are in: Home / Recipes / Carrot Casserole Recipe
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    Carrot Casserole

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 28, 2010

      Enjoyed this a lot and even DH who isnt real fond of carrots liked it. I used canned carrots instead of cooking raw carrots. Very easy to make, most of the ingredients I have on hand, and very good flavor. Nice change from serving plain buttered carrots. Made and reviewed for KK's Chef's Pick Tag game.

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    • on January 15, 2010

      just made this but didn't bake it yet I'm refrigerating it overnight to bake the next day, I can tell this will be delicious, I used brown sugar and increased the amount, thank you Misa, this was made for KK's Chef's Pick forum game

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    • on January 13, 2010

      Delicious! DH and I both really enjoyed this! I used Splend for the sugar otherwise made as directed. DH prefered this to "boring cooked carrots!" So I know I'll be making this again! Thanks Misa! Made for KK's Chef's Pick Tag

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    • on September 23, 2009

      This is a really great way to serve carrots! Easy to make and definitely not the same-old-same-old. Even DH who doesn't like cooked carrots thought this was really good. I used canned carrots and it worked well. Enjoyed this very much - thanks for sharing the recipe! Made for Fall PAC 2009

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    Nutritional Facts for Carrot Casserole

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 168.4
     
    Calories from Fat 132
    78%
    Total Fat 14.7 g
    22%
    Saturated Fat 8.7 g
    43%
    Cholesterol 106.7 mg
    35%
    Sodium 137.7 mg
    5%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.0 g
    12%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    Ritz cracker crumbs

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