Recipe courtesy of Diane Kirkbride
Cowboy Carrots in the Round
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 98
- Sodium
- 294
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
3 cups mashed cooked carrots
1 cup cracker crumbs
1 cup milk
3/4 cup grated sharp cheddar
1 cup butter, softened
1/4 cup grated onion
1 teaspoon salt
1/4 teaspoon hot red pepper sauce
1 dash Worcestershire sauce
4 eggs, slightly beaten
2 (10-ounce) packages peas, steamed
Directions
- Preheat the oven to 350 degrees F. Combine the carrots, cracker crumbs, milk, cheese, butter, onion, salt, hot red pepper sauce, and Worcestershire sauce in a bowl and mix well. Fold in the eggs. Pour into a greased 1 1/2-quart ring mold. Bake for 40 to 45 minutes, or until firm. Unmold onto platter. Fill center with steamed peas.