Spring Vegetable Casserole

1. 1

   Cut unpeeled potatoes into quarters.

2. 2

   Cut each carrot lengthwise in half, then crosswise into 2-inch pieces.

3. 3

   In 2-quart casserole, cook potatoes, carrots, margarine or butter, salt, pepper and 2 tablespoons water, covered, on High for 10 to 14 minutes, until tender.

4. 4

   Stir twice during cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.