Vegetable casserole

Yield: 12 servings

Measure Ingredient
1 cup Carrots -- thinly sliced
1 cup Green Bean Halves -- fresh
1 cup White Potatoes -- peeled,
Diced
½ cup Celery -- chopped
2 mediums Tomatoes -- quartered
1 small Yellow Squash -- sliced
½ small Cauliflower -- cut in
Flowerets
½ Bermuda Onion -- chopped
½ cup Red Bell Pepper -- chopped
½ cup Green Peas, Frozen
½ cup Chicken Bouillon
⅓ cup Olive Oil
2 Clove Garlic
1 Bay Leaf
2 teaspoons Salt
1 teaspoon Fresh Dill
½ teaspoon Ground Savory

Preheat oven to 350 F. Place vegetables in a large ungreased casserole and toss well. Heat bouillon in a saucepan with remaining ingredients, Bring to a boil and pour over vegetables. Bake for 1 hour, stirring occasionally.

Yield 12 servings.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-28-95 (159) Fido: Cooking

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