Eleanor Roosevelt's Carrots And Spaghetti Casserole
"It was the Great Depression and people were hungry and she and her team came up with frugal meals, this was one of them. They cooked pasta back in the day very well done and mushy BEFORE they cooked in the oven. I'm not. I think you could use Alfredo sauce instead of white sauce. Sprinkle Parmesan cheese on top add some dried parsley to sauce . I'm sure folks bumped this up. You could use frozen or canned carrots . This was just the very basic recipe for broke folks."
Original is 6 servings
Ingredients
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- Sauce
Nutritional
- Serving Size: 1 (407 g)
- Calories 260.2
- Total Fat - 9.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 24.2 mg
- Sodium - 759.9 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.5 g
- Sugars - 5.8 g
- Protein - 9 g
- Calcium - 132.5 mg
- Iron - 1.9 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Add carrots to water and bring to a boil.
Step 2
Add salt to rapidly boiling water.
Step 3
Add pasta and cook until al dente.
Step 4
Drain.
Step 5
Meanwhile, cook butter and flour together.
Step 6
Add seasoning to taste.
Step 7
Add milk and whisk until smooth.
Step 8
Simmer until thickened and pasta is cooked.
Step 9
Season to taste.
Step 10
Add to drained pasta.
Step 11
Toss.
Step 12
Pour into buttered pan sprayed casserole 9x13.
Step 13
Bake uncovered 30 minutes until bubbly at 350 degrees F.
Tips
No special items needed.
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