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Hearty Vegetable Casserole Recipe

This layered dinner is a handy one-dish meal with lots of fall vegetables. It's gone to many potluck meals at our church.—Bill Cowan, Hanover, Ontario

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Hearty Vegetable Casserole Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 6 Servings

15 90 105

Ingredients

1 cup sliced turnips
1 cup diced carrots
1 cup diced potatoes
1 cup frozen peas
1 cup diced parsnips
1 cup shredded cabbage
Salt and pepper to taste
1 can (8 ounces) cut green beans
2 tablespoons chopped onion
1 package (12 ounces) fresh pork sausage links
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions

In a greased 13-in. x 9-in. glass baking dish, layer the first six vegetables in order given, seasoning with salt and pepper between layers. Drain beans, reserving liquid; set liquid aside.
Place beans over cabbage; sprinkle with salt and pepper. Top with onion. Brown the sausage; drain. Place over onion. Combine soup and bean liquid; pour over sausage.
Cover and bake at 350° for 1 hour. Turn sausage over; bake, uncovered, 30 minutes longer or until vegetables are tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 330 calories, 20 g fat (7 g saturated fat), 49 mg cholesterol, 1,267 mg sodium, 22 g carbohydrate, 5 g fiber, 15 g protein.

Originally published as Hearty Vegetable Casserole in Taste of Home October/November 1997, p47