MIXED HERBED VEGGIES
4-6 potatoes, peeled and sliced 1/4-inch thick
1/2 pound carrots, peeled and sliced 1/4-inch thick
1 onion, thinly sliced
1/4 cup water
1 1/2 cups grated Cheddar cheese
Place potatoes and carrots in a saucepan and cover with water. Cook over medium heat about 10-15 minutes, until tender-crisp. Remove from heat and drain. Place half of the potatoes and carrots in a greased 2-quart casserole. Cover with half the onion slices. Sprinkle with salt and dill weed to taste. Repeat layers. Add water. Sprinkle cheese over top. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Makes 6-8 servings.