Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked carrots (julienne or coin cut) |
| 1½ cup | Plain croutons |
| 1 cup | Grated sharp cheese |
| 2 \N | Eggs, beaten |
| ¼ cup | Cream |
| ¼ cup | Butter, melted |
| 1½ teaspoon | Worcestershire sauce |
| \N \N | Salt and pepper to taste (white pepper is best) |
Place carrots, croutons and cheese in buttered 1½ quart casserole. Mix remaining ingredients and pour over. Bake uncovered in a preheated 400 F oven for about 20 minutes or until golden on top. May be prepared in advance.
Possible substitutions: To cut down on fat/cholesterol, you can substitute lowfat (not nonfat) cheese, Egg Beaters egg substitute for the eggs, margarine for the butter, and evaporated lowfat milk for the cream.
Posted to FOODWINE Digest 07 Jan 97 From: Gretl Collins <gretl_collins@...> Date: Tue, 7 Jan 1997 16:04:09 -0500