| | Carrot & Potato Casserole 4 medium potatoes, sliced
10 mini carrots, sliced
1/2 cup of reduced fat Swiss cheese, shredded
1/4 teaspoon of nutmeg, ground
Pepper to taste
1 cup of chicken broth |
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Preheat your oven to 350ºF. Place 1/3 of the potatoes and carrots into an 8 inch casserole dish. Sprinkle with 1/3 of 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 |
