Title: Carrot-Potato Casserole
Categories: Cyberealm, Vegetables, Side dishes
Yield: 6 Servings

------------------------------FROM DIANE HICKS------------------------------
4 -6 medium potatoes, cooked
& whipped
1 lb Carrots, peeled, cooked
& mashed
1 c Sour cream (can be low-fat)
1 Egg
1 1/2 c Grated cheddar cheese lofat
1 Pat of butter
1 1/2 tb Mustard
Salt and pepper to taste

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip