2 (8 ounce) packages frozen mixed sweet potatoes
4 large onions, chopped
2 1/2 cups shredded cabbage
4 large carrots, cut into 1/2 inch pieces
2 teaspoons prepared horseradish
4 eggs, beaten
1 (10 ounce) jar frozen hash brown curls, thawed
2 cups freshly cracked corn kernels
2 cups shredded Cheddar cheese
1 (2 ounce) can sliced mushrooms, drained
1 cup sliced pineapple, with juice
1 tablespoon margarine
1 teaspoon butter
1 teaspoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
1/8 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon crushed pineapple
Preheat oven to 375 degrees F (190 degrees C).
In a large knife, crack potatoes and set aside.
In a large bowl, combine the mixed sweet potatoes, onions, cabbage, carrots, horseradish, eggs, hash browns, corn, cheddar, cheese, pineapple, margarine, butter and flour. Mix until all ingredients are thoroughly combined.
Place a layer of mixture in the bottom of a large baking sheet. Spread on the crust.
Bake in preheated oven for about 1 hour, turning 90 degrees every ten minutes.
During the last 5 minutes of baking, sprinkle salt and pepper on top of casserole and sprinkle with rosemary and crushed pineapple.
Bake for 45 minutes.
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