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Five-Vegetable Delight Recipe

This just about the only way my husband will eat onions. I received the recipe from a friend many years ago. Vary the vegetables depending on what you have in your garden. --Rose Mueller, Independence, Wisconsin

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Five-Vegetable Delight Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 8 Servings

20 90 110

Ingredients

2 cups each diced carrots, celery and onion
2 cups diced peeled potatoes and rutabagas
1 pound lean ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a bowl, combine the vegetables; mix well. Crumble beef over mixture and toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
In a bowl, combine soup, water, salt and pepper. Pour over vegetable mixture. Bake, uncovered, at 350° for 1-1/2 hours or until vegetables are tender. Yield: 8 servings.

Rutabagas are available year-round, but fall and winter are the peak seasons. Buy small (3-4 inches in diameter) rutabagas that feel firm and have smooth skin. Refrigerate in a plastic bag for up to 1 month.

Nutritional Facts 1 serving (1 each) equals 154 calories, 5 g fat (2 g saturated fat), 35 mg cholesterol, 360 mg sodium, 16 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Five-Vegetable Delight in Taste of Home Ground Beef Cookbook , p183