Six-Veggie Casserole Recipe

Six-Veggie Casserole Recipe photo by Taste of Home

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I like this casserole because it can be assembled ahead of time. I'm a country girl at heart. I guess I inherited that from my mom, who was raised on a farm.

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Six-Veggie Casserole Recipe

Prep: 10 min. Bake: 70 min.

Yield: 12-14 Servings

10 70 80

Ingredients

1 package (16 ounces) frozen cut green beans, thawed
2 cups sliced celery
1-1/2 cups sliced carrots
1-1/2 cups sliced onions
3/4 cup sliced green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 can (2.8 ounces) french-fried onions

Directions

In large bowl, combine the vegetables. Add butter, tapioca, sugar, salt and pepper; mix well. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions. Bake 20 minutes longer or until vegetables are tender. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 107 calories, 6 g fat (3 g saturated fat), 9 mg cholesterol, 345 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Six-Veggie Casserole in Country Extra January 2000, p51