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Six-Veggie Casserole Recipe

  • 12servings
  • 80minutes
  • 107calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) frozen cut green beans, thawed

  2. 2 cups sliced celery

  3. 1-1/2 cups sliced carrots

  4. 1-1/2 cups sliced onions

  5. 3/4 cup sliced green pepper

  6. 1 can (14-1/2 ounces) diced tomatoes, undrained

  7. 1/4 cup butter, melted

  8. 3 tablespoons quick-cooking tapioca

  9. 1 tablespoon sugar

  10. 1 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 1 can (2.8 ounces) french-fried onions

Instructions Jump to Ingredients ↑

  1. Six-Veggie Casserole Recipe photo by Taste of Home In large bowl, combine the vegetables. Add butter, tapioca, sugar, salt and pepper; mix well. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions. Bake 20 minutes longer or until vegetables are tender. Yield: 12-14 servings.

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