Root Veggie Bake

• 12 cup water
• 1 cup carrot, shredded
• 12 cup rutabaga, peeled and shredded
• 14 cup sweet potato, peeled and shredded
• 2 tablespoons onions, chopped
• 1 12 cups long grain rice, cooked
• 1 cup monterey jack cheese, shredded and divided (If you like hot, use pepper jack)
• 14 cup milk
• 12 teaspoon salt
• 14 teaspoon lemon-pepper seasoning
• 18 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.

water, carrot, sweet potato, onions, long grain rice, cheese, milk, salt, lemonpepper seasoning, ground nutmeg

Taken from www.food.com/recipe/root-veggie-bake-439125 (may not work)