Yield: 4 Servings
Measure | Ingredient |
---|---|
3 cups | Potatoes; thinly sliced |
1 cup | Carrot; shredded |
¼ cup | Green onion; sliced |
1 tablespoon | Butter or margarine |
¼ cup | Caraway seed |
2 slices | Crisp-cooked bacon; crumbled |
½ cup | Monterey jack cheese; shredded |
In 1½ 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@...> on Jan 30, 1998