Tuesday, December 9, 2008

Surprisingly Scrumptious Carrot Casserole

Sometimes we have an abundance of carrots. We like carrot cake and carrot muffins and the like, but we don't prefer basic cooked carrots. However, I like to experiment in the kitchen so I'm frequently trying new things. My all time favorite cookbook is the More-with-Less cookbook by Doris Janzen Longacre. We have tried many recipes from it and have had very few that we did not like. I must confess I was a bit disappointed when the cookbook came because a cursory reading of recipes did not look appetizing. However, due to the high esteem in which others have held this book, I have taken a lot of chances. I can honestly say, after trying a lot of recipes, we have only disliked one. That's pretty impressive for any cookbook! Anyway, here's the latest experiment:

Carrot-Cheddar Casserole (sounds gross...I know!)

Serves 8 as a side
Bake 350 - 30 min.

Note: Can mash drained carrots easily by whirling in blender with eggs and milk.

Preheat oven to 350.
Combine in a mixing bowl:
3 c. cooked, mashed carrots (about 1 1/2 pound)
3 beaten eggs
2 c. milk
1 1/3c. shredded cheddar cheese
1 1/3c. crushed crackers (reserve 1/4c. for topping) - (We used Townhouse Light buttery crackers, but you can use any you like.)
2-3 T. softened butter
1 1/3t. salt
dash pepper (more, if you like)
1 T. chopped parsley

Mix well. Turn into greased casserole and sprinkle with reserved crumbs. Bake 30 minutes, or until knife inserted in center comes out clean.

Another note: We used an 8 x 8 dish, and it took about an hour of baking before the knife came out clean. I would try a more shallow casserole dish like a 9 x 13.

Enjoy!

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