Carrot Pudding

Directions

1. 1
   Preheat oven to 350 degrees F & grease a round 1.5 quart casserole.
2. 2
   In a saucepan, combine carrots, onion, water & butter, then bring to a boil over medium-high heat.
3. 3
   Cover & cook for 15 minutes or until carrots are tender, then uncover to allow excess moisture to evaporate.
4. 4
   Mash carrots with a fork, then stir in celery.
5. 5
   In another bowl, combine eggs & milk, beating well, then mix in the bread crumbs & salt before stirring in the vegetables.
6. 6
   Pour into the prepared casserole dish & bake for 50 to 60 minutes or until mixture is set.