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Delicious Parsnip Casserole
Makes 4 to 6 servings
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Ingredients
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2
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pounds parsnips, peeled and sliced
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1
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cup (4 ounces) shredded sharp Cheddar cheese
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2/3
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cup evaporated low-fat milk
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1/4
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cup saltine cracker crumbs
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6
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slices bacon, crisp-cooked and crumbled
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1
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egg, well beaten
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1-1/2
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teaspoons prepared horseradish
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1
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teaspoon salt
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1/4
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teaspoon black pepper
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Prep Time
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30 minutes
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Cook Time
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4 to 5 hours
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Slow Cooker Directions
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1. Cook parsnips in boiling water about 15 minutes or until tender; drain well. Mash with potato masher until creamy. Add remaining ingredients; blend well.
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2. Butter slow cooker; add mixture. Cover; cook on LOW 4 to 5 hours.
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© Publications International, Ltd.
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