Six-Veggie Casserole Recipe
Six-Veggie Casserole Recipe photo by Taste of Home

Six-Veggie Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
Originally published as Six-Veggie Casserole in Country Extra January 2000, p51

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.

Reviews for Six-Veggie Casserole

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MY REVIEW
Reviewed Jan. 9, 2011

"if you add 2 cans of cream of mushroom soup and 1 cup of milk then top with the onions.they will lick the dish clean."

MY REVIEW
Reviewed Dec. 12, 2010

"This is a great recipe and I would recommend to everyone. If you don't like a certain vegetable, substitute water chestnuts."

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