Ah, now on to the good stuff, what I really like to cook: VEGGIES 🙂
This is one of my favorite recipes, or one iteration of my favorite recipe. This is near and dear to my heart. Modified from the More With Less Cookbook, an ancient Mennonite cookbook (if 1976 is ancient…), gifted to me by my dear Aunt Cheryl, back in 2003.
This is my favorite thing to bring to “Friendsgiving” as I have not been home for Thanksgiving in 9-10 years (BUT I AM GOING HOME THIS YEAR!!) 🙂
Everyone can keep their disturbingly sugary sweet potato casseroles, give me savory carrot casserole any day! (unless it is creole/cajun style sweet potato casserole…)
For this recipe you need:
-about 4 cups of carrots cooked and mashed (i’m obsessed with TJs organic carrots of many colors; i also threw in one purple new potato just because…)
-1/2 to 3/4 cup egg whites (or 3 eggs)
-1cup plain almond milk
-about 4-5 TBS 0% plain greek yogurt
-1tsp sea salt
-dash of black pepper
-about 3 oz of shredded cheddar cheese (i used light cheddar cheese sticks from TJs, 3 sticks, shredded up)
-Fresh parsley washed and chopped (about 4-5tbs)
-crushed red pepper flakes
-handful of shredded mozzarella (optional)
-1/2 cup almond flour
-handful of crackers of choice to crumble on top (i recommend about 10 Mary’s Gone Crackers)
Begin by peeling your carrots/potato. Once done, I actually use my peeler to shred the carrots into little strips, this makes them easy to cook! I put them in my ceramic casserole dish and microwave steamed them for about 4-6 minutes until soft, with a sprinkle of water. Then preheat oven to 350 degrees. Once carrots are soft, put in a bowl.
Mix in all ingredients into the bowl with the carrots, except the crackers and a handful of cheese saved for the end. Spray your casserole dish with non-stick spray. Turn mixture into dish. Sprinkle remaining cheese and crumbled crackers on top.
Bake for about 30-35min, then do 1minute on broil at the end to get that cheese bubbling!
ENJOY that beta carotene 🙂