I made this tonight and it is a very good casserole. I did 1 tsp. of garlic salt instead of just salt . Next time I might add a little Italian seasoning. We like things a bit spicy. It is a do again recipe.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Anna Sent: Wednesday, October 27, 2010 5:52 PM To: [email protected] Subject: [CnD] Healthy potato carrot casserole Healthy Potato Carrot Casserole 4 cups shredded fresh potatoes, about 6 potatoes 1 onion, finely chopped 2 medium carrots, shredded 4 eggs, slightly beaten 1/4 cup melted butter or margarine 1/3 cup cracker crumbs 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons chopped fresh parsley Paprika Method 1. In large mixing bowl, combine the potatoes, onion and carrots. 2. Press mixture with large spoon and squeeze out and discard excess liquid. 3. Mix in the eggs. 4. Add melted butter to the vegetable mixture. 5. Mix in the cracker crumbs, salt, pepper and parsley. 6. Turn mixture into a shallow 2 quart casserole dish. 7. Bake, uncovered, for 50 to 60 minutes until vegetables are tender and edges are golden. 8. Sprinkle with extra chopped fresh parsley. 9. Serve hot. 10. Makes 4 servings. Tip: 1. Shape leftover mixture into patties and pan fry. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.864 / Virus Database: 271.1.1/3221 - Release Date: 10/27/10 12:12:00 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
