Toss radishes with oil, and salt & pepper to taste.
Roast radishes on a baking sheet for 25-30 minutes or until tender.
Remove from oven, toss with butter and heavy cream. Place in a casserole dish, top with cheddar cheese and bacon. Bake an additional 10 minutes or until cheese is melted and bacon is crisp.
Remove from oven and sprinkle with green onions.
Serve with sour cream if desired.
Notes
Refrigerate covered leftover radish casserole in the refrigerator for up to 3 days.
Freeze radish casserole for up to 3 months in an airtight container.
Reheat in a 300˚F oven until heated through.
Due to the high water content in radishes, their texture will diminish slightly once thawed.