Creamy Potato-carrot Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mash, Potato cass | 4 | Servings | |
INGREDIENTS
| 2 | c | Potatoes, peeled diced |
| 3/4 | c | Carrots, diced |
| 2 | Bacon | |
| 1/3 | c | Milk |
| 2 | Eggs, beaten | |
| 1/2 | c | Parmesan |
| 1/4 | c | Green onion, sliced |
| 3 | T | Sour cream OR plain yogurt |
| 1 | T | Parmesan |
INSTRUCTIONS
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. Posted to MealMaster Recipes List, Digest #153 Date: Sun, 02 Jun 1996 11:58:03 -0700 From: Dan Schamber <dansch@haven.ios.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 106.7mg
Sodium: 284.1mg
Potassium: 1118.2mg
Carbohydrates: 43.8g
Fiber: 5.7g
Sugar: 4.1g
Protein: 14g