Root Veggie Bake Recipe

Name: Root Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup water; 1 cup carrot, shredded; ½ cup rutabaga, peeled and shredded; ¼ cup sweet potato, peeled and shredded; 2 tablespoons onions, chopped; 1 ½ cups long grain rice, cooked; 1 cup monterey jack cheese, shredded and divided (If you like hot, use pepper jack); ¼ cup milk; ½ teaspoon salt; ¼ teaspoon lemon-pepper seasoning; ⅛ teaspoon ground nutmeg

Servings: persons

½ cup water
1 cup carrot, shredded
½ cup rutabaga, peeled and shredded
¼ cup sweet potato, peeled and shredded
2 tablespoons onions, chopped
1 ½ cups long grain rice, cooked
1 cup monterey jack cheese, shredded and divided (If you like hot, use pepper jack)
¼ cup milk
½ teaspoon salt
¼ teaspoon lemon-pepper seasoning
⅛ teaspoon ground nutmeg

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.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup water, 1 cup carrot, shredded, ½ cup rutabaga, peeled and shredded, ¼ cup sweet potato, peeled and shredded, and more.

Yes, Root Veggie Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Veggie Bake

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