Creamy potato-carrot casserole

Yield: 4 Servings

Measure Ingredient
2 cups Potatoes, peeled, diced
¾ cup Carrots, diced
2 slices Bacon
⅓ cup Milk
2 \N Eggs, beaten
½ cup Parmesan
¼ cup Green onion, sliced
3 tablespoons Sour cream OR plain yogurt
1 tablespoon Parmesan

In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender. Meanwhile, in a small skillet cook bacon until crisp. Drain, crumble and set aside.

In a large mixer bowl mash potatoes and carrots with a potato masher or an electric mixer on low speed. Gradually beat in the milk till mixture is creamy. Stir in eggs, the ½ cup of parmesan cheese, green onion, and sour cream or yogurt. Transfer to a 1-quart casserole. Bake, uncovered, in a 350` oven for 20 minutes. Sprinkle with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes more or until center is set.

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