Vegetable casserole
12 servings
Ingredients
| Quantity | 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 |
Directions
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