Carrot-potato Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Cyberealm, Side dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 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 | T | Mustard |
| Salt and pepper to taste |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
A Message from our Provider:
“Sunsets – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 94
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 31.4mg
Sodium: 114.7mg
Potassium: 517.2mg
Carbohydrates: 18.3g
Fiber: 3.6g
Sugar: 4.1g
Protein: 3.2g