Carrot-Potato Casserole Recipe
Recipe Ingredients
FROM DIANE HICKS
1 & whipped
1 lb carrots, peeled, cooked
1 & 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
1 salt and pepper to taste
Recipe Preparation
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
Servings: 6
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Carrot-Potato Casserole Recipe Index from Recipes 4U
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