- Prep: 20 min
- Cook Time: 20 min
- Total: 40 min
- Serving: 4 servings
Low fat carrot and Swiss cheese casserole.
- 1 pound package mini-carrots, sliced
- 1/2 cup low-fat Swiss cheese, shredded
- 1/4 teaspoon ground nutmeg
- 1 cup fat-free chicken broth
- Cook the carrots in the broth until tender. Drain, retaining the broth. Mash the carrots and mix with the cheese and nutmeg. Add 1/2 cup of the broth.
- Spread into a casserole dish. Bake at 350 degrees Fahrenheit for 15-20 minutes.