Vegetable casserole (vegetarian)

Yield: 6 servings

Measure Ingredient
1 cup Onions -- diced
1 \N Green pepper -- diced
1 tablespoon Salad oil
1 pounds Broccoli
4 \N Carrots -- diced
8 ounces Tomato sauce
1 \N Bay leaf
½ teaspoon Ground basil -- or 2 tsp
\N \N Fresh
\N \N Salt -- to taste
1 bunch Swiss chard -- chopped
2 tablespoons Fresh parsley
2 cups Mashed potatoes
\N \N Paprika

1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces.

2. Saute onion and peppers in oil in a large skillet.

3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes.

4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish.

5. Blend parsley into prepared potatoes; spread over top of vegetables.

6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color.

Serve hot or warm.

Recipe By : Jo Anne Merrill

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