1 c. shredded carrots
1/2 c. shredded rutabaga
1/4 c. shredded sweet potatoes
2 tbsp. chopped onion
1 1/2 c. cooked rice
1 c. shredded Monterey Jack cheese
1/4 c. milk
1/4 tsp. lemon pepper
1/8 tsp. ground nutmeg

Cook vegetables, covered in 1/2 cup water for 5 minutes. Drain and reserve liquid adding water to make 1/4 cup. Combine vegetables, rice and 3/4 cup cheese. Add liquid and seasonings. Mix and turn into prepared casserole. Greased 1 quart casserole. Bake covered for 25 minutes at 350 degrees. Sprinkle with remaining cheese and bake covered for 2-3 minutes.