Creamy Potato-Carrot Casserole

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Title: Creamy Potato-Carrot Casserole
Categories: Potato cass, Mash
Yield: 4 servings

2 c Potatoes, peeled, diced
3/4 c Carrots, diced
2 sl Bacon
1/3 c Milk
2 Eggs, beaten
1/2 c Parmesan
1/4 c Green onion, sliced
3 T Sour cream OR plain yogurt
1 T Parmesan

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.

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