Potato and Carrot Casserole  Casseroles  394 reads

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4 medium potatoes, sliced
4 carrots, sliced
125 ml swiss cheese, shredded 1/2 cup
1 ml ground nutmeg 1/4 tsp
1 ml black pepper 1/4 tsp
250 ml chicken broth 1 cup

Place one third each of potatoes and carrots into a casserole dish. Sprinkle with one third each of cheese, nutmeg and pepper. Repeat making two more layers. In small saucepan; bring broth to a boil. Pour over vegetables. Bake in preheated 350 F (180 C) oven; uncovered about 45 minutes or until top is brown. If vegetables begin to dry out; add more broth.

Serves 4
Rating 2.50/5
Rating: 2.5/5 (100 votes)
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