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Five-Vegetable Delight

This just about the only way my husband will eat onions. I received the recipe from a friend many years ago. Vary the vegetables depending on what you have in your garden. --Rose Mueller, Independence, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours
  • Makes
    8 servings

Ingredients

  • 2 cups each diced carrots, celery and onion
  • 2 cups diced peeled potatoes and rutabagas
  • 1 pound lean ground beef
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a bowl, combine the vegetables; mix well. Crumble beef over mixture and toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
  • In a bowl, combine soup, water, salt and pepper. Pour over vegetable mixture. Bake, uncovered, at 350° for 1-1/2 hours or until vegetables are tender.
Rutabagas are available year-round, but fall and winter are the peak seasons. Buy small (3-4 inches in diameter) rutabagas that feel firm and have smooth skin. Refrigerate in a plastic bag for up to 1 month.
Nutrition Facts
1 each: 154 calories, 5g fat (2g saturated fat), 35mg cholesterol, 360mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 12g protein.

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