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Six-Veggie Casserole

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

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

Directions

  • 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.

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Reviews

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Average Rating:
  • faithenough4five
    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.

  • fksabel
    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.