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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole is from My Favorite Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large potato, uncooked, cubed
1 large green pepper, diced or sliced
1 zucchini squash, thinly sliced
1 medium onions, chopped
2 carrots, thinly sliced
2 Tbsp parsley, chopped
1 pkg frozen green peas (16 oz.)
¾ cup uncooked rice
3 tsp salt
½ tsp pepper
2 Tbsp vinegar (or lemon juice)
1/3 cup plus 2 Tbsp olive oil
1 can (16 oz.) tomatoes, chopped ( I use 1 can of mild Ro-Tel and some diced tomatoes….)
½ cup water
dash Tabasco
1 cup Monterrey Jack cheese, grated
Directions:
Directions:
Mix all ingredients except cheese. The vegetables can be layered over the rice and all liquids combined and poured over the rice and vegetables. Bake in a covered casserole or a 9x14x12 ½ baking dish. Bake for about 1 ½ to 2 hours at 350. Add the grated cheese and return it to the oven until the cheese melts. This makes a large casserole
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a good recipe if you need to clean out your refrigerator!

 

 

 

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