Cheesy Potato-carrot Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Dishes &, Side, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | c | Potatoes, thinly sliced |
| 1 | c | Carrot, shredded |
| 1/4 | c | Green onion, sliced |
| 1 | T | Butter or margarine |
| 1/4 | c | Caraway seed |
| 2 | Crisp-cooked bacon, crumbled | |
| 1/2 | c | Monterey jack cheese |
| shredded |
INSTRUCTIONS
In 1 1/2 quart casserole layer potatoes, carrot and green onion. If desired, sprinkle with salt and pepper. Dot with butter or margarine. Sprinkle with caraway seed. Bake, covered, in a 350F degree oven about 45 minutes or till potatoes are tender. Sprinkle with bacon and cheese. Bake, uncovered, 2-3 minutes more or till cheese melts. Recipe by: BH&G Posted to MC-Recipe Digest V1 #1063 by "creedenites" <creedenites@sprintmail.com> on Jan 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 381
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 13.9mg
Sodium: 160.7mg
Potassium: 1641.5mg
Carbohydrates: 66g
Fiber: 11g
Sugar: 4.2g
Protein: 12.5g