Root Veggie Bake

Name: Root Veggie Bake
Ingredients: 12 cup water; 1 cup carrot, shredded; 12 cup rutabaga, peeled and shredded; 14 cup sweet potato, peeled and shredded; 2 tablespoons onions, chopped; 1 12 cups long grain rice, cooked; 1 cup monterey jack cheese, shredded and divided (If you like hot, use pepper jack); 14 cup milk; 12 teaspoon salt; 14 teaspoon lemon-pepper seasoning; 18 teaspoon ground nutmeg

11 ingredients

10 steps

Ingredients

12 cup water
1 cup carrot, shredded
12 cup rutabaga, peeled and shredded
14 cup sweet potato, peeled and shredded
2 tablespoons onions, chopped
1 12 cups long grain rice, cooked
1 cup monterey jack cheese, shredded and divided (If you like hot, use pepper jack)
14 cup milk
12 teaspoon salt
14 teaspoon lemon-pepper seasoning
18 teaspoon ground nutmeg

Directions

1

Bring the water to a boil in a medium saucepan.
2

Add the carrots, rutabaga, potato, and onion.
3

Cover and cook for 5 minutes.
4

Drain, reserving the liquid.
5

Add enough water to the reserved liquid to equal 1/4 cup.
6

Combine the vegetable mixture, 1/4 cup cooking liquid, rice, 3/4 cup cheese, and remaining ingredients.
7

Pour the mixture into a greased 1 quart casserole.
8

Cover and bake at 350 degrees for 20 to 25 minutes.
9

Uncover and sprinkle with the remaining 1/4 cup of cheese.
10

Bake for 2 to 3 minutes, or until the cheese melts.