Carrot Casserole - cooking recipe

Ingredients

1 lb. carrots
8 c. cubed bread
1 c. diced celery
1/2 c. diced onion
1 tsp. dried parsley
2 eggs, well beaten
3/4 c. oleo, melted
1 tsp. salt

Preparation

Pare carrots; cut into small pieces and cook in water until soft (cover with water and boil until dry).
Mash until fine.
Add to mixture of bread, onion, parsley, celery, salt, melted oleo and beaten eggs.
Bake, uncovered, in 1 1/2-quart greased casserole at 350\u00b0 for 45 minutes.
Freezes well.
Do not use packaged bread cubes.