Six-Veggie Casserole Recipe

4 2 1
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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4 2 1
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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min.

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. Yield: 12-14 servings.
Originally published as Six-Veggie Casserole in Country Extra January 2000, p51

Nutritional Facts

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

  • 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
  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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Reviews forSix-Veggie Casserole

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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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