Creamy Potato-carrot Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Potatoes, peeled, diced
3/4 cup: Carrots, diced
2 slice: Bacon,
1/3 cup: Milk,
2: Eggs, beaten
1/2 cup: Parmesan,
1/4 cup: Green onion, sliced
3 tbsp: Sour cream OR plain yogurt,
1 tbsp: Parmesan,
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` oven for 20 minutes. Sprinkle
with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes
more or until center is set.
Source from luhu.jp
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` oven for 20 minutes. Sprinkle
with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes
more or until center is set.
Source from luhu.jp