Recipe For Cooking Parsnip Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Parsnip Casserole

2 lb. parsnips, divided
2 Tbsp. butter, divided
1/4 tea. fresh or dried rosemary, divided
2 Tbsp. flour, divided
1/4 C. grated Parmesan cheese, divided
2 C. light cream or half-and-half, divided
1/2 C. cracker crumbs
1/4 C. melted butter

Peel parsnips. Cook in boiling, salted water until tender. Drain; cut each in half lengthwise, or slice in rounds if parsnips are lrg.. Arrange half the parsnips in bottom of prepared 1 1/2-qt. baking dish. Dot with half the butter; sprinkle with half the rosemary, flour and cheese. Drizzle with half the cream. Repeat layers.

Mix cracker crumbs with melted butter; sprinkle over casserole. Bake, uncovered, in 400 degree F oven for 20 min.