CARROT AND POTATO CASSEROLE
4 medium potatoes, sliced
10 baby carrots, sliced
1/2 cup shredded reduced fat Swiss cheese
1/4 teaspoon ground nutmeg
Pepper (to taste)
1 cup chicken broth (more, if needed)
Preheat oven to 350 degrees F.
Place 1/3 of the potatoes and carrots into an 8-inch casserole dish. Sprinkle with 1/3 of the cheese and nutmeg, add pepper to taste. Alternate for two more layers in the same fashion.
Bring the broth to a boil. Pour over vegetables.
Bake for 45 minutes or until the top is brown. If the vegetables begin to dry out, add more broth.
Serves 4
Adapted from unknown source
4 medium potatoes, sliced
10 baby carrots, sliced
1/2 cup shredded reduced fat Swiss cheese
1/4 teaspoon ground nutmeg
Pepper (to taste)
1 cup chicken broth (more, if needed)
Preheat oven to 350 degrees F.
Place 1/3 of the potatoes and carrots into an 8-inch casserole dish. Sprinkle with 1/3 of the cheese and nutmeg, add pepper to taste. Alternate for two more layers in the same fashion.
Bring the broth to a boil. Pour over vegetables.
Bake for 45 minutes or until the top is brown. If the vegetables begin to dry out, add more broth.
Serves 4
Adapted from unknown source
MsgID: 3140415
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
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