Creamy Potato-Carrot Casserole

⁽¹⁾

I forgot to add the yoghurt and it was still superb. I used sun dried tomato instead of bacon for a vegetarian option. Definitely to be repeated!

1 hours Prep: 15 minutes Cook: 40 minutes

169 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	cups	potatoes	peeled, diced
3/4	cup	carrots	diced
2	slices	bacon
1/3	cup	milk
2	large	eggs	beaten
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
1/4	cup	scallions, spring or green onions	sliced
3	tablespoons	sour cream	or plain yogurt
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated

Directions

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 1 tablespoon parmesan cheese.

Bake for 15 minutes more or until center is set.

Reviews

I forgot to add the yoghurt and it was still superb. I used sun dried tomato instead of bacon for a vegetarian option. Definitely to be repeated!
10 months ago by swatty

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Nutrition Facts

Serving Size 137g

Amount per Serving

Calories 169 47% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 123mg	41%
Sodium 278mg	12%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	6%
Sugars 3.0g
Protein 10.0g	21%

Vitamin A	88%		Vitamin C	9%
Calcium	22%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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