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Mixed Vegetable Casserole

 Mixed Vegetable Casserole
"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."
4 ServingsPrep: 15 min. Bake: 55 min.

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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter

Directions

  • In a large bowl, combine the first seven ingredients. Place half in a
  • greased 1-1/2-qt. baking dish.
  • 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.
  • Cover and bake at 350° for 55-60 minutes or until vegetables are
  • tender. Yield: 4 servings.

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Mixed Vegetable Casserole (continued)

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.