Cheesy Scalloped Vegetables - cooking recipe

Ingredients

1/2 (10 oz.) pkg. Betty Crocker scalloped potatoes
2 1/2 c. boiling water
2 Tbsp. margarine or butter
1 dash of ground nutmeg
1 c. thin diagonal-sliced carrots
2/3 c. milk
1 (10 oz.) pkg. frozen broccoli, thawed and drained
1 c. shredded Swiss cheese

Preparation

Mix 1 packet potato slices, water, margarine, nutmeg and carrots in 2 quart round microwave-proof casserole.
Cover with waxed paper and microwave on High for 12 minutes; stir in milk, 1 packet sauce mix and the broccoli.
Cover and microwave until potatoes are tender, 6 to 9 minutes.
Stir in cheese.
Let stand until cheese melts.