Saturday, November 8, 2008

Pumpkin Carrot Casserole

Pumpkin Carrot Casserole

8 medium carrots fully cooked and mashed
1 29 oz can pumpkin
4 tbsp brown sugar
¼ tsp salt
½ tsp black pepper
4 tbsp butter melted
2 tbsp rum (optional)
1 16 oz can whole berry cranberry sauce

  • Preheat oven to 375o F and grease a casserole dish.
  • Mix together the mashed carrots and pumpkin until blended. In a separate dish mix together the brown sugar, salt, pepper, butter and rum. Mix that into the carrot and pumpkin mixture until completely blended and then fold in the cranberry sauce. Pour the mixture into the prepared casserole dish and bake for 30 minutes.

Makes 8 servings

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