Savory Carrot Casserole Recipe
Ingredients
| Shredded carrots | 3 Cup (48 tbs) | |
| Onion | 1 Small | |
| Salt | 1⁄2 Teaspoon | |
| Dried savory | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Hot water | 1⁄2 Cup (8 tbs) | |
| Chopped walnuts | 1⁄4 Cup (4 tbs) | |
| Margarine/Butter | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 774 Calories from Fat 477
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 5.6 g28%
Trans Fat 0.9 g
Cholesterol 0 mg
Sodium 1392 mg58%
Total Carbohydrates 63 g21.1%
Dietary Fiber 22.3 g89.2%
Sugars 26.7 g
Protein 16 g32.9%
Vitamin A 1528.7% Vitamin C 61.9%
Calcium 27.9% Iron 26.2%
*Based on a 2000 Calorie diet
Directions
Pour water over carrot mixture.
Cover and cook in 350° oven until carrots are tender, about 45 minutes.
Cook and stir walnuts in margarine over medium heat until walnuts are toasted, about 2 minutes.
Spoon over carrots.
D Microwave Directions: Mix carrots, onion, salt, savory, mustard and 1 tablespoon water in ungreased l 1/2-quart microwavable casserole.
Cover tightly and microwave on high (100%) 3 minutes; stir.
Cover and microwave until carrots are tender, 2 to 4 minutes longer.
Place walnuts and margarine in small microwavable bowl.
Microwave uncovered, stirring every 30 seconds until toasted, 3 to 4 minutes.
Spoon over carrots.
Chef
