Take fresh carrots - the more, the better - for good skovorodochki casseroles need at least a basin of carrots. Clean it and RUB on a coarse grater. Then spread in a deep frying pan with vegetable oil and simmer until soft - this time carrot is very much "sit down" in volume, and reduced eyes. Sprinkle with salt as desired.

Remove from heat, sprinkle the top lightly with flour (to soak up excess fat), stir thoroughly,

Pour the sour cream and mix again. Should get a homogeneous mass, like a dough of medium thickness.

Put into the form, sprinkle with bread crumbs. Bake until done at 200 - 220 degrees.

The resulting casserole like everyone, but some like it hot, piping-hot, and some were cold.