CARROT CASSEROLE

Carrot Casserole (find a veggie recipe your children will like!)
Carrots has plenty of Bata Carotene and are natural anti fungal. The better if organically grown. If you see a moldy carrot never, buy from that dealer or area again. We should have two or three favorite recipes using this vegetable. After losing it, I looked for this great carrot casserole for years, because everyone in my family liked it. I have been seeking out new recipes that are organic, fibrous, nutritious, flavorful, simple, and cost efficient. Many do not eat a vegetarian style because from recipe books we get ideas this way of eating is awful and not familiar to our pallet. The recipes in these pages are different in that respect. I love to eat and I want recipes that reflect tasty, healthy eating. I wrote to the Sunset or Organic Garden magazine to try and find this original recipe but it’s been to long ago and they couldn’t find it either. This is what I made from what I remembered. It basic sliced carrots, stuffing, and topped with a white sauce from the water the carrots have been boiled in. Even if you do not like carrot, you will enjoy this way of cooking them.
INGREDIENTS:
3 cups + diced organic carrots* (depending on serving size, just add more of each)
3 cups water (SAVE THIS WATER)
Cook until soft and save the water.
1 cup stuffing* (Package Stove Topped dressing)
Make up a white sauce: Use some of the vegetable carrot broth instead of water. Just add in extra water if needed to the carrots or vegetable broth or even chicken broth. The next time around you may want to try more stuffing to your family’s likings.
Toss it together with the carrots
White Sauce: Make a white sauce ½ stick of margarine and about 3 - 4 tbs. of flour and use up the carrot water. Be sure to toast (cook) the flour with the butter together in pan for a white sauce. (You could add milk) salt and pepper to taste. Pour over the diced carrots and dressing.
Use a Pam sprayed shallow casserole dish; toss the carrots with the dry dressing. Bake for about 45 minutes at 350 degrees until thoroughly cooked.
Dressing from scratch: If you do not have dressing cube 3 cups of toasted breadcrumbs with ½ tsp. (about) added poultry seasoning; pick and choose from the optional’s.
Optional: Its more a method: Or, mix you make your own poultry seasonings. (Celery seed, or chopped celery, onion, (cornstarch will act as an egg), chicken flavoring (mocked chicken flavoring can be found at the health food stores as a bulk item), salt, pepper, garlic, turmeric, Poultry Seasoning to your tastes or 3 tbls. Rosemary and/or thyme, parsley or crushed sage.) If using dried, herbs always use less. Then toss with ¼ cup margarine and 1½ cups of chicken broth. (Or, “Better Than Bouillon” and water (this product has no MSG), but a bit salty.)
*Organic garden variety of carrots because of their stronger flavor is important in this recipe.

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