Cathy’s Carrot-Onion Casserole

Like crack, this casserole. My aunt Cathy makes this, obviously, but unfortunately, I don’t know anything about the history of the recipe off the top of my head. The Stewarts descend on a dish of this every holiday and just destroy it. Like my mom’s pies, Joe’s ziti, and my massive pile of mashed potatoes, a holiday imperative. Now *you* can make it at home.

Serves 8

4 c. sliced raw onions
2 c. slivered carrots
Cook separately in boiling salted water and drain well.

Buttered white bread crumbs (Cathy makes them crouton-sized)

White sauce

1/4 lb butter
5 T flour
2 c. milk
salt and pepper

Melt butter and blend in flour. Add milk slowly then add salt and pepper to taste. You don’t need to cook the sauce until it thickens & loses its floury taste – that will happen in the oven.

Put half onions and carrots in casserole and cover with half of bread crumbs; add remaining onions, carrots and white sauce. Cover all with buttered bread crumbs. Bake in oven at 350 for about 45 minutes.

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