Creamy Potato Carrot Casserole
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 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free
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.
Comments
Wonder can this be frozen?