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Rosemary Parsnip Casserole Recipe
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Half and half||2 Cup (32 tbs)|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2556 Calories from Fat 1258
% Daily Value*
Total Fat 143 g219.7%
Saturated Fat 85.7 g428.3%
Trans Fat 0 g
Cholesterol 389.6 mg
Sodium 1075.5 mg44.8%
Total Carbohydrates 293 g97.6%
Dietary Fiber 62.3 g249%
Sugars 66.1 g
Protein 44 g88.1%
Vitamin A 82% Vitamin C 347.7%
Calcium 126.6% Iron 50.7%
*Based on a 2000 Calorie diet
Drain; cut in half length wise.
Arrange half the parsnips in greased 2-quart baking dish.
Dot with 1 tablespoon butter; sprinkle with half the rosemary, flour and cheese.
Drizzle with half the half and half.
Repeat, making second layer.
Melt remaining butter; toss with cracker crumbs.
Sprinkle over top of casserole.
Bake at 400 degrees for 20 minutes.