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    You are in: Home / Recipes / Root Veggie Bake Recipe
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    Root Veggie Bake

    Root Veggie Bake. Photo by Debbwl

    1/1 Photo of Root Veggie Bake

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    25 mins

    28 mins

    breezermom's Note:

    Carrots, rutabaga, sweet potato, and onion team up with rice and cheese for this yummy veggie bake. If you like things spicy, use pepper jack cheese! Cook time does not include the time for cooking rice....great way to use up leftover rice!

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    Units: US | Metric


    1. 1
      Bring the water to a boil in a medium saucepan. Add the carrots, rutabaga, potato, and onion. Cover and cook for 5 minutes. Drain, reserving the liquid. Add enough water to the reserved liquid to equal 1/4 cup.
    2. 2
      Combine the vegetable mixture, 1/4 cup cooking liquid, rice, 3/4 cup cheese, and remaining ingredients.
    3. 3
      Pour the mixture into a greased 1 quart casserole. Cover and bake at 350 degrees for 20 to 25 minutes.
    4. 4
      Uncover and sprinkle with the remaining 1/4 cup of cheese. Bake for 2 to 3 minutes, or until the cheese melts.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

    • on November 29, 2010


      What a nice vegetarian lunch this made when combined with a green salad. Made without using the 1/4 cup milk but did use the pepper jack cheese option and felt it worked very well with the veggies and lemon pepper. As neither DH nor I are overly fond of rutabaga we were both surprised at well it worked with the other flavors in the dish. Will make again. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Root Veggie Bake

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.5
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 5.9 g
    Cholesterol 27.2 mg
    Sodium 481.6 mg
    Total Carbohydrate 63.0 g
    Dietary Fiber 2.3 g
    Sugars 3.3 g
    Protein 13.0 g

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