Carrot-potato Casserole Recipe

Carrot-potato Casserole Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:

FROM DIANE HICKS
4: -6 medium potatoes, cooked
& whipped,
1 lbs: Carrots, peeled, cooked
& mashed,
1 cup: Sour cream, can be low-fat
1: Egg,
1 1/2 cup: Grated cheddar cheese lofat,
1 Pat: of butter,
1 1/2 tbsp: Mustard,
Salt and pepper to taste,

Directions:

Mix carrots and potatoes together. Add remaining ingredients. Bake
until warm. Can refrigerate overnight or freeze (allow to come to room
temperature before baking).

Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS 1994
Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
315-786-1120


Source from luhu.jp