Wednesday, 30 September 2009

Carrot Casserole

I have ben unable to blog this last week due to internet and power failures - so the joys of living in Zimbabwe.
This is a good way of using up all the carrots that always seem to be ready at the same time in your vegetable garden!
It can be a vegetarian main dish or an accompnayment to a meat meal.
12 carrots 1 mall onion 1 tablespoon butter or margarine 1/2 cup butter or margarine -- softened 1 large egg -- beaten salt and pepper -- to taste 1 clove garlic -- minced 2 cups crackers or potato chips-- crushed 1 cup shredded cheddar cheese Preheat oven to 325F. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash. Sauté onions over medium-high heat in the 1 tablespoon butter or margarine until very soft. In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with nonstick spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 30 minutes.

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