Creamy Potato Carrot Casserole
695
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!
Ingredients
| 2 | cups |
potatoes
peeled, diced |
|
| ¾ | cup |
carrots
diced |
|
| 2 | slices |
bacon
|
|
| ⅓ | cup |
milk
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
Parmesan cheese
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 3 | tablespoons |
sour cream
or plain yogurt |
|
| 1 | tablespoon |
Parmesan cheese
|
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 until mixture is creamy.
Stir in eggs, the ½ cup of parmesan cheese, green onion, and sour cream or yogurt.
Transfer to a 1-quart casserole.
Bake, uncovered, in a 350℉ (180℃) F oven for 20 minutes.
Sprinkle with the bacon and 1 tablespoon parmesan cheese.
Bake for 15 minutes more or until center is set.
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Nutrition Facts
Serving Size 141g (5.0 oz)Amount per Serving
Calories 19050% of calories from fat
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
26%
Trans Fat
0g
Cholesterol 128mg
43%
Sodium 370mg
15%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
6%
Sugars g
Protein
24g
Vitamin A 88%
•
Vitamin C 9%
Calcium 22%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
Ireland
Wonder can this be frozen?
almost 3 years ago