I posted this recipe to Instagram a few months ago, and I realized I never posted it to the blog for everyone else to see.
Do you remember eating the traditional hashbrown/potato casserole at church potlucks or family cookouts? This reminds me of that dish– but I like radish casserole even better!
There is a specific way to fix the radishes in this recipe that you must do if you want the perfect result! If you are like us, and your garden yields a ton of radishes; this recipe is a delicious way to use them up. Or just buy a bag from the store. 😊
Here it is!
4-5 cups thinly sliced radishes
1 cup sour cream
4 oz cream cheese
1 cup shredded cheddar cheese
2 tbsp softened butter
2 tsp each of: dried parsley, nutritional yeast, onion powder
1 tsp each of: mineral salt, dried dill weed, black pepper
6 crushed Light Rye Wasa Crackers (can be found at Wal-Mart or Kroger. Light rye fits this into low carb territory.)
¼ cup melted butter
½ cup grated parmesan cheese
1 tsp poppy seed
Preheat oven to 375.
First, boil the sliced radishes in water for about 15-20 minutes, or until slightly softened. Strain them, then place them in a 9×13 baking dish.
Combine the rest of the ingredients from the top list together with the radishes.
Make the topping in a separate bowl, combining all ingredients together, and sprinkle the crumbles evenly on top of the radish mixture.
Put it all in the preheated oven and bake for 25-30 minutes.
That’s it! Crispy, gooey, goodness! (And you won’t believe it’s radishes!)
If you try it let me know!
Find my other Trim Healthy Mama friendly recipes here!
Need something from the THM store? You know you are almost out of Gentle Sweet! I’d be honored if you shopped through my affiliate link. I earn a small commission at no extra cost to you. Happy shopping!