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Colorful Potato Casserole

2 tb Oil
1 lg Onion; chopped
1 lb Yellow squash; (or zucchini), grated
2 lg Carrots; grated
2 lg Baking potatoes; peeled
2 Egg whites; and 1 whole egg
1 ts Salt
1/4 ts Pepper
2 tb Dill; chopped
1/3 c Parsley; chopped
1/4 c Matzo meal
1 tb Vegetable oil
1 ts Paprika


Preheat oven to 350_ F. Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes. Place coarsely grated squash and carrots in a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables. Add egg white and whole egg; mix. Add all other ingredients except oil and paprika to bowl. Pour into generously greased 8 x 8- inch pan or 7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown.


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