Okay, so today I decided to tackle a recipe I’d been eyeing for a while: carrot casserole with cream of celery soup. Sounds kinda weird, I know, but I was intrigued!
First things first, I gathered my ingredients. I needed:
- A bunch of carrots (like, a pound or so)
- A can of cream of celery soup
- Some butter (because everything’s better with butter)
- Bread crumbs (I used panko because I like the crunch)
- Salt and pepper, of course
Getting Started
I preheated my oven to 350 degrees Fahrenheit. Then, I got to work peeling and slicing those carrots. This took a bit of time, I won’t lie. I sliced them into, like, quarter-inch thick rounds. Next, I boiled some water in a big pot and tossed the carrots in. I let them cook until they were just kinda soft, you know, not mushy. This took about 10-15 minutes, I think.
Mixing it Up
Once the carrots were cooked, I drained them and put them in a mixing bowl.I added the entire can of cream of celery soup, and melt a couple of tablespoons of butter and pour it into the bowl, too. I sprinkled in some salt and pepper and gave it all a good stir to make sure everything was nicely coated.
Baking Time
I greased a casserole dish (just a regular square one) with a little more *, I dumped the carrot mixture into the dish and spread it out *, I sprinkled a generous layer of bread crumbs all over the top.
Into the oven it went! I baked it for about 25 minutes, or until the bread crumbs were golden brown and the whole thing was bubbly. It is smelled pretty good at this stage, gonna be honest.
The Result
I pulled it out of the oven and let it cool for a few minutes before digging in. It was… surprisingly good! The carrots were sweet, the soup added a creamy, savory flavor, and the bread crumbs gave it a nice *’s definitely a comfort food kind of * that’s how I make it, simple and sound.
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