Creamy Potato Carrot Casserole

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 degree F oven for 20 minutes.

Sprinkle with the bacon and 1 tablespoon parmesan cheese.

Bake for 15 minutes more or until center is set.