Carrot-Mushroom Loaf
Source of Recipe
ww.ca
List of Ingredients
2 cups minced onion
1 tbs fat-free margarine
1 lb. mushroom, chopped
1 1/2 tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3-4 medium garlic cloves, minced
1 1/2 lbs carrots, grated (about 6 cups)
2 cups bread crumbs
1 cup grated cheddar
2 eggs beaten
black pepper to taste
optional: extra dill, cheese, bread crumbs, sprinkle of sesame seeds or all of them.
Recipe
) Lightly oil a 9 X 13 inch baking pan. Preheat oven at 350 F
2) In a large skillet, sauté onions in margarine over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 more minutes.
3) In a large bowl combine carrots, bread crumbs, cheese, eggs and pepper. add the sautéed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
4) Bake for 30 minutes covered, then uncover and bake 15 minutes more. Serve hot or warm
Special Notes:
A food processor fitted with the grating attachment makes short work of this casserole. Use it first to make the bread crumbs, then grate both the carrots and the cheese- without cleaning it between. You can use store-bought bread crumbs, but homemade ones will make this dish exception
|
Â
Â
Â
|
member logon
