Recipe - Creamy Potato-Carrot Casserole

2 cup Potatoes, peeled, minced
Three fourths cup Carrots, minced
2 sl Bacon
1/3 cup Milk
2 Eggs, beaten
One half cup Parmesan
One fourth cup Green onion, cut or sliced up
3 tablespoon Sour cream OR plain yogurt
1 tablespoon 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
One half cup of parmesan cheese, green onion, and sour cream or yogurt.
Transfer to a 1quart 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