Moron Test Kitchen – Carrot Casserole

Hear me out on this one. When I was a teenager, my mom went through a “health food” kick. Since we only ate fast food about twice the entire time I was growing up, I don’t know what other kind of kick we were usually on, but at some point, she decided to shake things up a bit. I don’t remember much about it, except one night she made carrot casserole and I LOVED it. I raved about it so much it became a staple of our weekly dinners. Nah, she NEVER made it again. She has claimed through the years that she lost the recipe. Whatever, that’s what Google is for, amiright?

Here’s the recipe as found on

8 cups of sliced carrots,

1 can of cream of mushroom soup (undiluted)

1 small onion

1 4 oz can of mushroom stems and pieces (drained)

1/2 cup of Parmesan cheese

1 tablespoon of butter or margarine

1 cup of soft bread crumbs.

First, I chopped up a bazillion carrots. Later, my sister-in-law mentioned she’d probably just buy a bag of frozen, but the Moron Kitchen doesn’t cut corners! Plus, I never though of that. Put the carrots in a pot, cover with water and bring to a boil. Then reduce the heat and let simmer until tender.

While all that is going on, saute your onions and mushrooms in a tablespoon of butter. I guess I got a little sloppy with the carrots, but flinging them in with the onions didn’t hurt things any. And because we had a bunch of fresh mushrooms, we just cut some up and threw them in with the onions instead of using the canned kind. I might have forgotten to take a picture, but trust me on this.

Once the carrots are tender, drain the water, then throw the onions and mushrooms in the pot. Add 1/2 cup of parmesan cheese, the mushroom soup, and mix well. Then pour into a greased 2.5 quart cooking dish and top with bread crumbs.

Throw it all in the oven at 350 degrees for 30-35 minutes and voila –

Serious YUM. Honestly, I ate 4 helpings! JD liked it, my brother liked it, and my sister-in-law said it made her heart happy!

The actual recipe says it’s only about 140 calories per cup, so it’s light AND delicious. If I had to change anything, I might add another half cup of the soup. I loved the creamy mushroom taste.

Moron Test: A+. It’s so good, I might even make it for my mother next week. Once.

One thought on “Moron Test Kitchen – Carrot Casserole

  1. That looks yummy. The one I made had the basic food no soup or mushrooms. Eggs, carrots, milk, bread and cheese but I can’t remember the exact amounts. But I remember the carrots were not sliced but shaved off with a potato peeler. Your looks better.

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