Ingredients for Potato Carrot Casserole
- 1 kg potatoes, peeled and coarsely grated
- 500g carrots, peeled and coarsely grated
- Green Onion
- Light Sour Cream
- Milk
- Plain Yogurt
- ½ teaspoon black pepper
- Sharp Cheddar Cheese
- Pinch of freshly grated nutmeg
- Fresh Parsley
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How to Make Potato Carrot Casserole
- Preheat oven to 180°C (350°F).
- Lightly spray a 28 x 16 cm shallow baking dish with cooking spray.
- Peel and coarsely grate 1 kg potatoes and 500g carrots.
- In a large mixing bowl, combine the grated potatoes and carrots with 1 medium onion (finely chopped), 1 cup sour cream, ½ cup plain milk yogurt, ½ teaspoon black pepper, and 1 cup (100g) grated cheddar cheese.
- Pour the mixture into the prepared baking dish.
- Sprinkle the top with ½ cup (50g) grated cheddar cheese and a pinch of freshly grated nutmeg.
- Bake for 40-45 minutes, or until the casserole is golden brown, cooked through, and bubbling hot.
- Garnish with 2 tablespoons of chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
19g
Fat
68g
Carbs
16g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Casseroles Side Dishes Eggs Dairy Potatoes Vegetables Australian Oven Dinner Party Holiday Event Vegetarian Food Processor Blender Dietary Inexpensive Carrots Taste Mood Savory Equipment Small Appliance
