PUMPKIN & CARROTS CASSEROLE

3 cups cooked & mashed pumpkin
2 cups boiled and mashed carrots
3 tb melted butter
1/4 cup light brown sugar
dash of salt & pepper
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp mace
1/4 tsp ginger
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese

Combine the pumpkin, carrots, butter, sugar, salt, pepper, cinnamon, nutmeg, mace & ginger & mix very well. Pour into a buttered casserole dish and top with a mixture of both cheeses. Bake (350 F for 30 minutes or until golden).
Serve. To reserve for next day, cover with the cheeses without baking, cover with foil & refrigerate until next day. When ready to serve, let stand for about 1 hour out from the refrigerator before baking, according to the recipe.