creamy carrot souffle casserole

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carrotsouffle

Serve this yummy, savory carrot bake with your favorite meat entrees. We like this even more than mashed potatoes!

~ Preheat oven to 375 degrees F. ~

1 lb. carrots, peeled and sliced into uniform pieces

1 large onion, coarsely chopped

2 and 1/2 cups chicken stock or broth

1 teaspoon salt

3 large eggs, lightly beaten

1/2 cup matzo meal OR dry, unseasoned bread crumbs

1/4 cup freshly grated Parmesan cheese

2 Tablespoons fresh, chopped parsley

freshly ground black pepper

Place carrots, onion and chicken stock in a medium saucepan. Bring to boil. Lower heat to a simmer, cover tightly and cook until veggies are very tender and mashable. Drain veggies and save the cooking liquid. Mash carrots and onion with the salt. In a large mixing bowl, beat eggs, matzo meal and Parmesan cheese. Mix well. Gradually stir cooking liquid into the egg mixture. Beat until smooth and then gently fold in the mashed veggies. Pour into a buttered 5 cup casserole dish. Sprinkle top with the chopped parsley and a little freshly ground black pepper.  Bake for 45 minutes or until set.

Enjoy!

~Melissa

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