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Creamy Potato Carrot Casserole

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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 servings

Prep

15 min

Cook

40 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups potatoes
peeled, diced
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¾ cup carrots
diced
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2 slices bacon
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cup milk
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2 large eggs
beaten
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½ cup Parmesan cheese
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¼ cup scallions, spring or green onions
sliced
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3 tablespoons sour cream
or plain yogurt
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1 tablespoon Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
473 ml potatoes
peeled, diced
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177 ml carrots
diced
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2 slices bacon
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79 ml milk
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2 large eggs
beaten
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118 ml Parmesan cheese
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59 ml scallions, spring or green onions
sliced
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45 ml sour cream
or plain yogurt
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15 ml Parmesan cheese
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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 Arrow up button

Comments


anonymous Ireland

Wonder can this be frozen?

 

 

Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 19050% 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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