I usually use garlic or seasoning salt rather than regular salt. I use
regular salt in boiling water.
Anna
----- Original Message -----
From: "V Jack" <[email protected]>
To: <[email protected]>
Sent: Thursday, October 28, 2010 8:12 PM
Subject: Re: [CnD] Healthy potato carrot casserole
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.
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