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

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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

3/4 cup: 107 calories, 6g fat (3g saturated fat), 9mg cholesterol, 345mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 1g 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


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MY REVIEW
faithenough4five User ID: 3415890 82663
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
fksabel User ID: 3895902 63860
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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