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Ingredients

• 3 cups diced rutabaga
• 3 cups diced peeled potatoes
• 2 cups sliced carrots
• 6 tablespoons butter or margarine, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 3/4 cup shredded Cheddar cheese, divided
• 1 cup soft bread crumbs

Description

I Often Assemble This Vegetable Casserole Early In The Morning And Refrigerate. Just Before Baking, I Top It With The Buttered Bread Crumbs. --Sharon Gerow, Foothill Ranch, California

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