Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

I am sure that the French used actual dried beans, soaked and cooked. However, this one is very quick to make if your evening is hectic.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish.
  2. Cover and bake at 375ºF for 60 to 70 minutes or until carrots are tender.
Most Helpful

5 5

Miss Annie, yet another winner! This recipe is wonderful! As per my usual, I couldn't wait for Dan'l to get home before tasting and reviewing so I had a bite as it came out of the oven (just cooled enough). I made exactly as indicated, using the beef broth instead of the wine and cooked for 60 minutes. I will serve with a tossed green salad and French baguette, which I think is going to make a great meal! Once again, Miss Annie, Thank you for sharing this with us!

5 5

Miss Annie, we thought this casserole was so delicious. Very hearty and filling. I followed your instructions and used red wine instead of beef broth. The thyme lends a wonderful flavor, too. My husband said he was definitely taking the left-overs to work for lunch. Thanks for a great meal.

5 5

I really liked this but I made a few changes. First I did it in a stock pot on top of the stove and I started with a tiny bit of olive oil and I cooked some bacon until crispy (I had cut the bacon into little pieces before cooking it). Then as those turned brown I threw the carrots in to cook them a bit. After I was satisfied that the carrots were partially done I threw my onions and garlic in for just a minute before I added the other stuff. The last change I made was I used alot more sugar than you called for, I must have uses about 7 big scoops with a tablespoon. I just kept tasting and adding because I was looking for sweet and tangy. :). I cooked it for about 20 minutes (the amount of time it took to make cornbread, which went perfectly with this!) thanks, I'm keeping this one. :)