Title: Carrot-Potato Casserole
Categories: Vegetable
Yield: 6 Servings

FROM DIANE HICKS
4		-6 medium potatoes, cooked
		& whipped
1	lb	Carrots, peeled, cooked
		& mashed
1	c	Sour cream (can be low-fat)
1		Egg
1 1/2	c	Grated cheddar cheese lofat
1		Pat of butter
1 1/2	tb	Mustard
		Salt and pepper to taste

Mix carrots and potatoes together. Add remaining ingredients. Bake until warm. Can refrigerate overnight or freeze (allow to come to room temperature before baking).

Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS 1994 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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