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Delicious Parsnip Casserole

Cook Time 4 to 5 hours

Prep Time 30 minutes


Makes 4 to 6 servings


2 pounds parsnips, peeled and sliced
1 cup (4 ounces) shredded sharp Cheddar cheese
2/3 cup evaporated low-fat milk
1/4 cup saltine cracker crumbs
6 slices bacon, crisp-cooked and crumbled
1 egg, well beaten
1-1/2 teaspoons prepared horseradish
1 teaspoon salt
1/4 teaspoon black pepper


  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.
  2. Butter slow cooker; add mixture. Cover; cook on LOW 4 to 5 hours.

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