CARROT SOUFFLE 
3 tbsp. butter, melted
3 tbsp. flour
1 c. milk, heated until hot
1/4 tsp. salt
3 eggs
2 c. cooked carrots, mashed
1 tsp. vanilla
3 tsp. sugar
1/2 tsp. nutmeg

In mixing bowl blend butter and flour. Add milk and other ingredients; mix together. Pour into greased casserole. Bake at 350 degrees for 40 minutes. Serves 6.

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“CARROT SOUFFLE”

 

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