1 cup margarine, softened
1/2 cup white sugar
1 egg
1 teaspoon dried sage
2 tablespoons prepared horseradish
1 1/2 teaspoons dried minced onion
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons white sugar
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together margarine, sugar, egg, sage, horseradish, onion, salt, garlic powder and white sugar. Mix well and press into the bottom and up sides of a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until browned.
Meanwhile, gently grease a medium baking sheet. Place ham mixture on the baking sheet.
In a medium bowl, mix potato mixture with remaining 3 1/2 cups graham cracker crumbs, one cup horseradish, 1/2 cup parsley and 1 cup minced onion. Spread mixture evenly over the crust. Sprinkle remaining 3 1/2 cups graham cracker crumbs on top of crust.
Bake uncovered for 30 to 35 minutes in preheated oven, or until casserole is golden brown. Cool completely before cutting into 1/2 inch squares.
Really good and very easy to make! I steamed the sweet potatoes prior to mixing, so good without into pasta. My multiplier was incredible, distributing the shakes evenly in between each bite. So simple yet addictive. Overload the repletives, please!
⭐ ⭐ ⭐ ⭐