#3: Make Beef and Carrot Casserole

My mom has this recipe very descriptively called Beef and Carrot Casserole and it is my favourite nom to nom in the world. It’s beefy, it’s carroty, and it is served on top of egg noodles with a Pilsbury crescent roll on the side.

TA DA! 

…And it looks someone ate catfood and got the shits. Appearance wise, it rivals the Full English Breakfast for first place in the Revolting category. (Close second is ‘Hawaiian Salad’, a staple at my family gatherings, which we have come to call ‘Barf Salad’) 

But unlike the Full English Breakfast, the appearance of Beef and Carrot casserole is highly deceptive! You just need to close your eyes, take a bite, and you will understand.

whenever I say "you will understand" I say it in the voice of Grandmother Willow

...you're gonna need to soak that pot...

Here’s the thing – this recipe makes a LOT of food, and I think it actually tastes better as leftovers. So when you make it, you’ll have enough for an entire week, and you’ll actually want to eat it all week. But you can’t do that all the time, so Beef and Carrot Casserole is by necessity, a dish served just once or twice a year. 

TRY IT! 

Beef and Carrot Casserole 

What? Oh, that recipe card is too old and stained for you to read? Fine, I'll type it out: 

Ingredients (full recipe, makes a LOT. You could half it) 

2-3 lbs stewing beef, cut into 1 inch cubes 

2 cans onion soup + 1 can water 

6 tbsp quick-cook tapioca (+1-2tbsp, if the gravy is too runny)

3 tbsp sugar 

3 cups chopped carrots (7 or 8 good size carrots)

2 cups tomato juice 

salt and pepper 

4 cups egg noodles 

Add everything into a large covered casserole dish - like a dutch oven. Cook 3-4 hours at 350 degrees F. Serve over boiled egg noodles, preferably with a nice roll to soak up all the deliciousness.