Vegetable casserole (vegetarian)

Yield: 6 servings

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

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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