Root Veggie Bake
- Reviews 1
Ready In: 53 mins
Serves: 4
Ingredients
- 1⁄2 cup water
- 1 cup carrot, shredded
- 1⁄2 cup rutabaga, peeled and shredded
- 1⁄4 cup sweet potato, peeled and shredded
- 2 tablespoons onions, chopped
- 1 1⁄2 cups long grain rice, cooked
- 1 cup monterey jack cheese, shredded and divided (If you like hot, use pepper jack)
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon lemon-pepper seasoning
- 1⁄8 teaspoon ground nutmeg
Directions
- 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.
- Combine the vegetable mixture, 1/4 cup cooking liquid, rice, 3/4 cup cheese, and remaining ingredients.
- Pour the mixture into a greased 1 quart casserole. Cover and bake at 350 degrees for 20 to 25 minutes.
- Uncover and sprinkle with the remaining 1/4 cup of cheese. Bake for 2 to 3 minutes, or until the cheese melts.
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