1 tbsp. butter
1/4 c. onion, chopped
1/4 c. dried dill weed
1 (10 1/2 oz.) can chicken gravy
1 tbsp. fresh parsley, chopped
3 c. potatoes, thinly sliced & peeled
1/2 c. carrots, very thinly sliced

In a 1-quart saucepan over medium heat, in hot butter, cook onion and dill until onion is tender, stir. Stir in gravy and parsley. Heat through. Remove from heat. In greased 1-quart casserole, layer half the potatoes and carrots. Spoon half the gravy over vegetables. Repeat layers, cover. Bake at 425 degrees for 30 minutes. Uncover; bake 15 minutes longer until potatoes are tender.