Mixed Vegetable Casserole Recipe
Mixed Vegetable Casserole Recipe photo by Taste of Home

Mixed Vegetable Casserole Recipe

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"I found a recipe for a layered veggie casserole, then modified it to use produce I had on hand," says Marilou Robinson of Portland, Oregon. "I sometimes sprinkle bread crumbs or grated cheese on top for a tasty variation."
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 4 servings

Ingredients

  • 2 medium tomatoes, cut into wedges
  • 1 cup sliced celery
  • 1 cup sliced fresh carrots
  • 1 cup cut fresh green beans
  • 1 medium onion, sliced
  • 1 small sweet red pepper, julienned
  • 1/2 cup canned sliced water chestnuts, drained
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter

Nutritional Facts

1 serving (3/4 cup) equals 132 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 254 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish.
  2. In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter.
  3. Cover and bake at 350° for 55-60 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Mixed Vegetable Casserole in Country Woman July/August 2002, p40

Nutritional Facts

1 serving (3/4 cup) equals 132 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 254 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g protein.

Reviews for Mixed Vegetable Casserole

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Reviewed Dec. 18, 2010

"This came out great and it was not a lot of work at all! I'm always happy to have a tasty way to prep veggies!"

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