Recipe: Creamy Potato-Carrot Casserole

CREAMY POTATO-CARROT CASSEROLE

2 cups peeled and diced potatoes
3/4 cup diced carrots
2 slices bacon
1/3 cup milk
2 eggs, beaten
1/2 cup plus 1 tbsp grated Parmesan cheese, divided use
1/4 cup sliced green onion
3 tbsp sour cream or plain yogurt

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 degree F oven for 20 minutes. Sprinkle with the bacon and remaining 1 tablespoon Parmesan cheese. Bake for 15 minutes more or until center is set.

Makes 4 servings
From: Peggy, WA