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!