Title: Creamy Potato-Carrot Casserole
Categories: Casserole
Yield: 4 Servings
| 2 | c | Potatoes, peeled, diced |
| 3/4 | c | Carrots, diced |
| 2 | sl | Bacon |
| 1/3 | c | Milk |
| 2 | | Eggs, beaten |
| 1/2 | c | Parmesan |
| 1/4 | c | Green onion, sliced |
| 3 | tb | Sour cream OR plain yogurt |
| 1 | tb | 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
1/2 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.