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Creamy Potato Carrot Casserole

 
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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!

Yield

4

servings

Prep

15

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

2 cups potatoes
peeled, diced
¾ cup carrots
diced
2 slices bacon
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.

 

* not incl. in nutrient facts

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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?

 

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