Carrot Bacon Casserole
|Sliced scraped carrots||4 Cup (64 tbs)|
|Bacon slices||4 , cut into pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Half and half/Milk||1⁄3 Cup (5.33 tbs)|
|Black pepper||To Taste|
|Ground ginger||1 Dash|
|Eggs||3 , lightly beaten|
Put carrots in heavy saucepan with 1-inch of boiling water and 1/2 teaspoon each of salt and sugar.
Cover and cook until tender enough to mash, 15 to 20 minutes.
Drain, if necessary, or uncover last few minutes to evaporate liquids.
Cook bacon until crisp.
Drain on paper towels.
In 1 tablespoon of the drippings, cook onion until soft but do not allow it to brown.
Mash carrots until smooth, in mixer or with a wire whisk with butter and milk.
Whip until smooth and light.
Season with salt, pepper, and ginger to taste.
Stir in onions and half the bacon bits.
Beat in eggs.
Turn into a greased baking dish and top with rest of bacon bits.
Bake at 375°F., until puffed and firm, 30 to 40 minutes.