Carrot Ring Casserole
3 cups cooked carrots (3 pounds), mashed
1 cup cracker crumbs
1 cup milk
3/4 cup sharp cheddar cheese, grated
1 cup butter, softened
1/4 cup onion, grated
1 dash worcestershire sauce
1/4 teaspoon hot red pepper sauce
4 eggs, slightly beaten
2 10 ounce packages peas, steamed
Preheat oven to 350 degrees. Combine the carrots, cracker crumbs, milk, cheese, butter, onion, salt, pepper sauce and worcestershire sauce in a bowl and mix well. Fole in the eggs. Pour into a greased 1 1/2 quart ring mold. Bake for 40-45 minutes or until firm. Unmold onto platter. Fill center with steamed peas.
Pairs Well With
The perfect vegetable to serve when you are looking for something very showy.