Ingredients
3 cup herb-flavored stuffing mix
1/3 cup plus 3 t butter, melted
1/2 cup chopped onion
1 can cream of celery soup
3/4 cup shredded cheddar cheese
1 salt and pepper to taste
4 cup sliced cooked carrots
Directions
Prepare herb stuffing as directed on package; set aside. In skillet,
combine 3 T melted butter and onion and cook until tender but not
browned. Add undiluted soup and cheese and stir until cheese is
melted. Season to taste with salt and pepper. Add cooked carrots and
turn mixture into a greased 2 quart casserole. Cover carrots evenly
with stuffing mixture; drizzle remaining 1/3 cup melted butter over
top. Bake in preheated 350 degree oven 20 minutes.
From The Austin American Statesman typed by jessann :)
Servings: 6 servings
Company Carrot Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into antiquity, certainly as far as the early Egyptians, and possibly even further than that. However, sadly, these ancient recipes were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to historians are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Romans a man called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example basil, fennel and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs prompted a surge in manuscripts on food, many of which still exist in private collections. Over the next few hundred years, the powerful families of the West competed to lay on the most extravagent banquests, and as a result chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and recording the recipes of their peers. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Company Carrot Casserole recipe.
