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

Cook vegetables, covered, in 1/2 cup boiling water 5 minutes. Drain; reserve liquid. Add water to liquid to measure 1/4 cup. Combine vegetables, rice and 3/4 cup cheese. Add reserved liquid, pepper, nutmeg, and 1/2 teaspoon salt; mix. Turn into 1 quart casserole. Cover; bake in 350 degree oven for 20 to 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 2 minutes more. Serves 4.