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Carrot casserole

Recipe from: 15 September 2010

Ingredients 5
Servings 2
Time 5 mins


  • 3/4
    packet carrots, julienned
  • 1
    packet bacon or salami
  • 1
    onion, finely chopped
  • 1 - 11/2
    tomato soup or 1 cup of beef stock with a sachet of tomato paste
  • 2
    cheddar cheese, grated


20 mins
Cook the carrots until tender, drain, and place in an oven proof dish.
Fry the bacon/salami until crisp, add the onions and fry until slightly browned.
Pour the tomato soup/sauce mixture over the carrots, top with the bacon and onion, then the grated cheese.
Bake in a hot oven at 250 until golden on top.

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