Perfect served with Mushroom Stuffed Meatloaf or Salisbury Steak.
- 6-8 potatoes
- 1 1/2 cups peeled and shredded carrots
- 1/2 cup finely chopped onion
- 2 cups whipping cream
- 1 - 2 teaspoons salt
- dash pepper
- 1 Tbsp. melted butter or margarine
- 1 cup soft bread crumbs
- 1/2 tsp. Seasoned salt
- 2 Tbsp. chopped fresh parsley
- Heat oven to 350°. Lightly grease a 9 x 13 inch baking dish.
- Peel and shred into cold water, enough potatoes to make 6 cups. Drain thoroughly and pat dry with paper towel.
- In large bowl, combine potatoes, carrots, onions, cream, salt and pepper.
- Spoon into prepared dish.
- Melt butter; stir in bread crumbs, seasoned salt and parsley.
- Sprinkle over potato mixture.
- Bake at 350° F for 50-60 minutes or until vegetables are tender
This looks good ,perfect to go with the chicken tonight.
ReplyDeleteCan I use 1 % milk instead of cream?
The cream thickens as it bakes so if you want to substitute 1% milk you might need to make a thin white sauce with it.
DeleteAwww - comfort food at it's finest!!! That looks and sounds delicious Bev. It was sooooo great to meet you and BTW, the little brown package arrived on my desk at work yesterday - smile!!! Thanks for all the trouble. You did such a great job teaching us all about how to use biscuit dough - loved it and have used the recipe since.
ReplyDeleteYumm! BTW, isn't that little easter egg shredder the greatest? Best I've ever owned!
ReplyDeleteWhere did you find the shredder? I'm shredding carrots all the time and that thing looks like it would make it so much easier - so compact and together. Does the top jump around or stay put? Is there a silicon ring on the bowl bottom to help hold in place? My knuckles would be so pleased not to be hurt. Thank you
ReplyDeleteI found mine at Ikea. Works very well.
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