Vegetable casserole (vegetarian)
6 servings
Ingredients
| Quantity | 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 |
| Fresh | ||
| Salt -- to taste | ||
| 1 | bunch | Swiss chard -- chopped |
| 2 | tablespoons | Fresh parsley |
| 2 | cups | Mashed potatoes |
| Paprika | ||
Directions
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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