Creamy potato-carrot casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Potatoes, peeled, diced |
| ¾ | cup | Carrots, diced |
| 2 | slices | Bacon |
| ⅓ | cup | Milk |
| 2 | Eggs, beaten | |
| ½ | cup | Parmesan |
| ¼ | cup | Green onion, sliced |
| 3 | tablespoons | Sour cream OR plain yogurt |
| 1 | tablespoon | Parmesan |
Directions
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.