Celery And Carrot Casserole Recipe
Ingredients
| Celery | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Sprouted lentils | 1 Cup (16 tbs) | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 To taste |
Directions
Preheat oven to 350°.
Butter a 1/2-qt.casserole.
Combine and mix together all vegetables and nuts in casserole.
Beat together the eggs and milk and seasonings.
Pour into casserole.
Set dish in pan of hot water.
Bake 1 hour until set.
Let stand 10 minutes
Butter a 1/2-qt.casserole.
Combine and mix together all vegetables and nuts in casserole.
Beat together the eggs and milk and seasonings.
Pour into casserole.
Set dish in pan of hot water.
Bake 1 hour until set.
Let stand 10 minutes
Chef
