A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cafeteria Carrot Souffle
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- #1236
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting
directions
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash.
To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
Bake in preheated oven for 30 minutes.
added by
r_puckett
nutrition data
378 calories, 18 grams fat, 51 grams carbohydrates, 5 grams protein per serving.
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