Carrot-Potato Casserole

Mixed vegetable casseroles are very economical when prepared using leftover vegetables.

Ingredients

2 cups grated potatoes
1 cup grated carrots
1/4 cup finely chopped onion
3 tablespoons Roberts Half and Half
1/4 cup Roberts Margarine, melted
salt and pepper to taste

Preparation

Combine all ingredients thoroughly. Place in a buttered 1 quart baking dish. Bake at 350° for 1 hour.

Yield: 3 to 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.