As a kid growing up in the San Francisco Bay Area, I enjoyed spending one week, just before the new school year began, at my grandmother’s house in Merced. I helped Gran pick peaches off the tree in the backyard and then watched her peel and can them for use throughout the year. Although Gran wasn’t a good cook, I do remember one dish that I asked for every year. This was a carrot casserole she remembered her mom making for her when times were hard, and all they had to eat were root vegetables stored in the cellar.
Gran’s original recipe was never written down but I remember the ingredients she used. One day, when I craved Gran’s carrot casserole, I experimented until I got the right mix of ingredients. I hope you enjoy this simple dish as much as my family and I have enjoyed it over the years.
1 small yellow onion (chopped fine)
½ cup butter
3 pounds carrots
¼ cup flour
4 ounces Ritz crackers (crumbled)
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 350 degrees.
Sauté onion in butter until barely translucent. Take off heat and set aside. Scrub carrots. Do not peel. Cut carrots in 3 inch lengths. Steam until tender. Mash steamed carrots and add to onions. Cook over medium heat for 5 minutes. Transfer onion and carrot mixture to a large mixing bowl. Add flour, egg, cracker crumbs, salt and pepper. Mix well. Transfer mixture to a casserole dish or a loaf pan. Bake for approximately 1 hour.
Gran served this dish with plain white rice and a fresh garden salad.