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Carrot Bacon Casserole

Western.Chefs's picture
  Sliced scraped carrots 4 Cup (64 tbs)
  Salt To Taste
  Sugar To Taste
  Bacon slices 4 , cut into pieces
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Main Dish
Cook Time: 
60 Minutes

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