Carrot or Vegetable Casserole (an old, vintage church cookbook style, grandma recipe)


A older, 'vintage' Grandma recipe that I've been making off and on in various ways for years now (since my own kids were itty bitty) that can be varied with whatever you want or whatever you have on hand.

I posted this recipe in 2008 using all carrots from the garden:

Carrot Casserole

2 pounds carrots, cubed, chunks or sliced
1 c water
1 medium sweet onion
2 T butter, melted
1 1/2 c shredded cheddar cheese
1 c Ritz Crackers, or similar buttery flavor cracker, crushed
salt and pepper to taste
4 slices bacon, cooked and crumbed
2 eggs, slightly beaten
1/2 c more buttery crumbs for a topping (optional)

Combine the carrots and water in a saucepan and cook about 15 minutes until just tender. Drain and mash just a little bit to give it a mixed texture. Saute' onion in butter until translucent but not brown. Combine all ingredients in a greased casserole dish. Sprinkle with 1/2 c crumbs if preferred, bake uncovered at 350 for about 40 minutes until hot completely through and golden.

Later I posted the recipe again using many vegetables I had on hand, like zucchini and yellow squash.

Vegetable Casserole (Use;  Yellow Squash, Zucchini, Onions, Carrots)

2 - 3 cups squash;  either yellow or zucchini or a mixture of both, sliced and cooked just tender
1 medium sweet onion like Vidalia, chopped and added to the squash cooking the last 3 minutes
2 carrots, sliced or grated (if sliced, add to the cooking squash or use a can of sliced carrots if you need to substitute)
1 egg, slightly beaten
3 T butter
1/2 c mayonnaise
1 T sugar or substitute
1 c cheddar cheese, grated
1 - 1 1/2 cups crackers, crumbled such as TownHouse or Ritz
Dash Cayenne pepper
salt and pepper

Put the well drained zucchini or yellow squash and onions into a mixing bowl.  Add the carrots, egg, butter, mayonnaise, sugar, half the cheese, half the crackers crumbs and the cayenne and salt and pepper.  Mix gently.  Put into a buttered casserole dish.  Top with the remaining cheese and cracker crumbs.  Bake at 350 for about 25-35 minutes until warmed through and golden.


Last night for dinner we had this casserole and again, improvising what I was wanting to use up, and what we had to work with.

The carrots are the the final ones in the bag of carrots given to me in November (?).   They are locally grown, and may have originally been part of a food bank, or maybe just gifted to someone.  They don't eat or use carrots and they gave them to someone else.  They also didn't use or cook with them so they gave them to someone who gave them to my daughter.  A whole bag of fresh garden carrots, but she doesn't love carrots and never cooks with them (nor wanted to clean and cut these for fresh with ranch) so she gave them to me.  I've been using a few here and there ever since but they needed to be used up as a couple were starting to get a bit soft. 

So, carrot casserole it was!  I didn't quite have enough, so I grabbed a jar of home canned carrots as well.
I had some leftover green onion tops from a few weeks ago that needed to be used up from the fridge.
The egg was powdered whole egg.
The butter, home canned.
The crackers were dry canned from the pantry (food sealed with a dry canning attachment sealer)
Mayo and spices I have. 
Cheese is from a block of cheddar I had in the deep freezer.  It's my last one, so I'll have to switch to freeze dried in the future when this one is used up.


dry sealed crackers - I used Keebler Butter Flavor

home canned butter - canned back when butter was affordable!

powdered egg

canned baby carrots when I had a bunch to 'use up'

The original plan for this recipe/dish - using up the fresh carrots and some leftover green onion tops

Mixed the egg powder in with the mayo and spices - and water to reconstitute the egg per directions (I think 2 1/2 T)

Lots and lots of cheddar on top as I grated too much but just decided to use it all.  We love cheese so it's all good.

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