Carrot-potato casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -6 medium potatoes, cooked | |
| & whipped | ||
| 1 | pounds | Carrots, peeled, cooked |
| & mashed | ||
| 1 | cup | Sour cream (can be low-fat) |
| 1 | Egg | |
| 1½ | cup | Grated cheddar cheese lofat |
| 1 | Pat of butter | |
| 1½ | tablespoon | Mustard |
| Salt and pepper to taste | ||
Directions
FROM DIANE HICKS
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
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