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Five-Vegetable Delight

 Five-Vegetable Delight
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
8 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 2 cups each diced carrots, celery and onion
  • 2 cups diced peeled potatoes and rutabagas
  • 1 pound lean ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.