Mixed Vegetable Casserole
TOTAL TIME: Prep: 15 min. Bake: 55 min.
YIELD: 4 servings.
"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."
Ingredients
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2 medium tomatoes, cut into wedges
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1 cup sliced celery
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1 cup sliced fresh carrots
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1 cup cut fresh green beans
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1 medium onion, sliced
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1 small sweet red pepper, julienned
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1/2 cup canned sliced water chestnuts, drained
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1-1/2 teaspoons sugar
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1-1/2 teaspoons all-purpose flour
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons butter
Directions
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1.
In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish.
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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.
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3.
Cover and bake at 350° for 55-60 minutes or until vegetables are tender.
Nutrition Facts
3/4 cup: 132 calories, 6g fat (4g saturated fat), 15mg cholesterol, 254mg sodium, 19g carbohydrate (10g sugars, 5g fiber), 3g protein.
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