Carrot Pudding

Submitted by Sydney Mike

"This recipe comes from The Old Fashioned Cookbook, 1975."

 

• Ready In: 1hr 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 lb carrot, peeled, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup water
• 2 tablespoons unsalted butter
• 1⁄4 cup celery, chopped
• 3 eggs
• 1 1⁄2 cups milk
• 2 cups soft breadcrumbs
• 1 1⁄2 teaspoons salt

directions

1. Preheat oven to 350 degrees F & grease a round 1.5 quart casserole.
2. In a saucepan, combine carrots, onion, water & butter, then bring to a boil over medium-high heat. Cover & cook for 15 minutes or until carrots are tender, then uncover to allow excess moisture to evaporate.
3. Mash carrots with a fork, then stir in celery.
4. In another bowl, combine eggs & milk, beating well, then mix in the bread crumbs & salt before stirring in the vegetables.
5. Pour into the prepared casserole dish & bake for 50 to 60 minutes or until mixture is set.