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

Simmer veggies in 1/2 cup boiling water, covered for five minutes. Drain and reserve liquid. Add water to measure 1/4 cup. Combine veggies, rice and 3/4 cup cheese. Add reserved liquid, salt and pepper, nutmeg, and milk. Mix. Turn into a 1 quart casserole. Cover and bake at 350 degrees for 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered for 2 minutes.