"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mixed Vegetable Casserole Recipe

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This recipe for Mixed Vegetable Casserole, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lenora Smith
Added: Friday, July 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 15 oz.. cans of diced tomatoes
2 cups chopped celery
1 1/2 cups sliced onion
2 cups frozen French cut green beans
1 1/2 cups carrot strips
1-2 small zuchini, sliced
8 oz box of sliced mushrooms
1 3/4 cups green peppers, and/or red, yellow, orange
1 tsp. salt
1/4 tsp. pepper
4 tbsp. butter, melted
3 tbsp. tapioca

Directions:
Directions:
Spray 9x13 pan. Mix veges slightly and place in pan. Mix tomatoes with salt, pepper, butter and tapioca. Stir into veges a little. Cover and bake at 350 for 1 hour. Remove cover and bake another 15- 30 minutes.

Number Of Servings:
Number Of Servings:
15 or more
Personal Notes:
Personal Notes:
Reheats well. May be served over mashed potaoes or brown rice.
Servings: 15+

 

 

 

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