Fourteen Carrot Casserole
Layers of mashed carrots, onion, red bell pepper and tons of shredded Cheddar.
14 large carrots, trimmed and scraped and cut into chunks
1/4 cup sugar
4 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon grated nutmeg
1 small onion, finely diced
1 small red bell pepper, finely diced
2 cups grated sharp Cheddar cheese
1/2 cup ground almonds
Preheat oven to 350 degrees F. Get a large pot of water boiling. Add sugar and carrot chunks and boil 20-25 minutes or until tender. Drain and return to pot. While hot, add butter, salt, pepper and nutmeg. With an electric mixer, puree the carrots. Transfer to a buttered casserole dish. Add a layer of onion, then bell pepper, then cheese and finish up with the almonds. Bake 20 - 25 minutes, uncovered, until golden. Serves 6 - 8.