Creamy potato-carrot casserole

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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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